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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


  1. Cut melons into quarters, remove all rind parts entirely and discard seeds. Cut meat of melons into cubes.
  2. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in primary, tie bag and place in primary.
  3. Stir in all other ingredients EXCEPT yeast. Cover Primary.
  4. After 24 hours add yeast. Cover Primary
  5. Stir daily and check S.G.
  6. 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.
  7. When ferment is complete (S.G. dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary and reattach airlock.
  8. To aid clearing siphon again in two months and again if necessary before bottling.


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