"Dar V" > wrote in message
...
> I used Jack's recipe, so it is a good one to start with. A word of
> caution - watermelon spoils very easily. My second batch came out much
> better than my first. If you get the seedless kind, it is much easier to
> do. I used a potato masher to mash the watermelon flesh as soon as I cut
it
> out of the watermelon skin. I then put the mashed watermelon in the
fridge
> to keep cool while I worked on the rest of the watermelon. When I mashed
> all the watermelon which I needed, I then drew off the watermelon liquid,
> but as soon as I got some liquid I returned it to the fridge to keep cool
> (and then kept mashing the rest of it until I could get no more liquid.)
I
> kept the watermelon liquid in the fridge until I was ready to make the
wine.
> I even stored the fermentation bucket in the basement where it is cooler,
> until added the yeast and then I had a cooler fermentation. It still
> worked. Oh and by the way, the wine is not a red color, but a pale white.
> Good-luck.
> Darlene
> G'town Wisconsin
> USA
> "Mike" > wrote in message
> news:0iNCc.4272$Dp.1108@fed1read04...
> > Anyone have a good tested recipe for watermelon wine?
> >
> >
>
>
>
Darlene, it sounds like you removed the seeds. Is there a reason for this?
Watermelon seeds are eatable.

Ray