Anyone have a good tested recipe for watermelon wine?

Try jacks
Watermelon Wine
Watermelon-Peach Wine


"Mike" > wrote in message
news:0iNCc.4272$Dp.1108@fed1read04...
| Anyone have a good tested recipe for watermelon wine?
|
|

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?
>
>

Did you make a yeast starter to get fermentation started quickly?

Anyone know how to make a yeast starter for this?



> 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.

"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

You're right, the seeds are eatable. I found the watermelon very different
(mushy) to work with than other fruits, plus the seeds can plug my siphon
tube. I went to the seedless watermelon on the second batch. It seemed
easier to extract the juice without the seeds.
Darlene

"Ray" > wrote in message
m...
>
> "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
>
>