Watermelon Wines, Sherries, and/or Meads
- 1/4 large watermelon
- 2 peaches
- 1/4 cup chopped raisins
- 3 limes (juice only)
- 2 lbs sugar
- water to make 1 gallon
- 1 tsp acid blend
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- wine yeast
Extract the juice from watermelon and peaches, saving pulp. Boil pulp in one quart water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to total one gallon and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Let stand additional 24 hours and rack. Pour into secondary fermentation vessel, fit fermentation trap, and set aside for 4 weeks. Rack and set aside another 4 weeks, then rack again. Allow to clear, then rack final time and bottle. Allow 6 months before tasting, but improves with age
- 6-1/2 lb watermelon
- 1/4 lb dried elderberries
- water to 1 gallon
- juice and zest of 2 lemons
- 1-2/3 lbs granulated sugar
- 1 tsp pectic enzyme
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- wine yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off two lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries, pectic enzyme and yeast nutrient. Add water to make up 1 gallon. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add wine yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days and rack, topping up with water into which 1/3 cup sugar has been disolved. Add one crushed Campden tablet, refit airlock, and rack every 30 days for 6 months. Stabilize (1/4 tsp potassium sorbate and another crushed Campden tablet) about a week before bottling. Allow to age at least 6 months in bottles, but improves with additional age. [Author’s recipe]
- 6 lb watermelon
- 1-1/2 lb fresh table red or green grapes
- water to 1 gallon
- juice and zest of 2 lemons
- 1-2/3 lbs granulated sugar
- 1 tsp pectic enzyme
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- wine yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off two lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice and crushed Campden tablet to primary. Add water to make up 1 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and pectic enzyme and yeast nutrient. After additional 12 hours add wine yeast. Cover and ferment 5 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days and rack, top up, refit airlock, and repeat 30 days later. After additional 60 days, rack, top up, and stabilize (add 1/4 tsp potassium sorbate and another crushed Campden tablet). Wait 10 days, sweeten to taste and bottle. Allow to age in bottles one year. [Author’s recipe]