Honeydew Wines, Sherries, and/or Meads

Honeydew Melon Wine

April 5, 2001
  • 4 lbs very ripe and sweet melon flesh
  • 1-1/4 lb granulated sugar
  • 11 oz can 100% white grape juice frozen concentrate
  • 6-1/2 pints water
  • 2 tsp acid blend
  • 1/8 tsp grape tannin
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
  • Champagne wine yeast

Put the water on to boil. Meanwhile, cut melons into wedges, discarding seeds and peelings, and cut
wedges into thin slices. Put slices into fine-meshed nylon straining bag, tie bag closed, and put in
bottom of primary. Crush the melon with your hands. When water boils, stir sugar into it and continue
stirring until completely dissolved. Pour over melon, cover primary, and wait several hours for must to
cool to room temperature. Add all ingredients except yeast. Check the specific gravity and add sugar if
required to reach an S.G. between 1.085 and 1.095. Recover primary and set aside 10-12 hours, add activated
yeast starter and recover. Squeeze bag gently each day to aid in juice extraction. When specific gravity
reaches 1.020, remove bag and allow to drip drain without squeezing, returning all drained juice to
primary. Allow to settle overnight and then rack into secondary, fit airlock, and set aside. After two
weeks, rack again, top up and refit airlock. When wine clears, stabilize with 1/2 teaspoon dissolved
potassium sorbate and one finely crushed and dissolved Campden tablet, sweeten with a Grade A (Fancy) honey
to taste, wait 30 days, and rack into bottles. Age 6-12 months and serve chilled. [Author;s own recipe]