Cantaloupe Wines, Sherries, and/or Meads

• 5 very ripe cantaloupes
• 1 cup golden raisins finely chopped
• 4 peeled lemons, thinly sliced
• 1 lb 10 oz finely granulated sugar
• 6 pts water
• 1/4 tsp tannin
• 1 tsp yeast nutrient
• Montrachet wine yeast

Peel the cantaloupes down to orange flesh. Cut in half over primary to save juice, then continue cutting into small chunks. Both seeds and flesh go in nylon straining bag along with lemon slices and chopped or minced raisins. Tie the bag closed and mash fruit with hands. Meanwhile, bring one quart water to boil and stir in sugar until dissolved. Add to primary. Add remaining water and yeast nutrient. Add activated yeast. Cover and squeeze bag daily with hands for one week. Squeeze well to extract all juice and discard seeds and pulp. Recover and stir daily for additional week. Rack, into secondary and fit airlock. Rack every 30 days until wine is clear and no longer throwing sediment. Stabilize and bottle. Drink after six months. [Author’s own recipe]