Watermelon Wine -- 1 Gallon
q
2 qts. Watermelon Juice
q
2 qts. Water
q
1 1/2 pounds sugar
q
2 1/2 tsp Acid Blend
q
1/8 tsp Tannin
q
1 tsp nutrient
q
1 Campden tablet (crushed and powdered)
q
1 pkg wine yeast (1 pack is good for up to 5 gallons of
juice)
Starting SG 1.085
- Cut
melons into quarters, remove all rind parts entirely and discard seeds.
Cut meat of melons into cubes.
- Using
nylon straining bag, mash and squeeze out juice into primary fermentor.
Keeping all pulp in primary, tie bag and place in primary.
- Stir
in all other ingredients EXCEPT yeast. Cover Primary.
- After
24 hours add yeast. Cover Primary
- Stir
daily and check S.G.
- When
ferment reaches S.G. of 1.040 (3-5 days) lightly press juice from bag. Siphon
wine off sediment into glass secondary and attach airlock.
- When
ferment is complete (S.G. dropped to 1.000 -- about 3 weeks) siphon off
sediment into clean secondary and reattach airlock.
- To aid
clearing siphon again in two months and again if necessary before
bottling.