101 Recipes for Making Wild Wines at Home by John N. Peragine Jr

Author:John N. Peragine, Jr.
Language: eng
Format: epub
Publisher: Atlantic Publishing Group Inc.
Published: 2013-09-13T04:00:00+00:00

Walter Melon Wine

Yield 1 Gallon/3.8 L

OG = 1.100 FG = 1.014 ABV = 12%

Ingredients:

8 cups watermelon juice (seedless varieties work better)

⅛ tsp tannin

3-½ cups granulated sugar

2 campden tablets

1 tsp nutrients

2 ½ tsps acid blend

1 packet wine yeast

8 cups water

Standard winemaking equipment

Instructions:

1. Remove rind and cube the watermelon flesh. Blend the cubes in a food processor or blender. Pour into the primary fermenter. Add all other ingredients except the yeast. Stir well to dissolve sugar. Let sit for 24 hours.

2. Make sure the SG is between 1.090 and 1.100. Add yeast and mix in well. Cover primary fermenter. Stir mixture for five days.

3. Rack into carboy and attach airlock.

4. If you wish for your wine to be dry then you should allow it to mature for three weeks, rack the wine, and then allow it to mature for another four weeks. When the wine is clear and no longer needs racking, then it is ready to bottle.

5. For a sweeter tasting wine, mature for three weeks and then rack into another vessel. Dissolve ½-cup sugar in 1 cup of wine and pour the sweetened wine back into the fermentation vessel. Repeat this process until at least two hydrometer readings are stable, or every six weeks. Rack the wine every month until the wine is clear, then bottle.

6. Allow wine to mature for a year and a half from the date it was started.

*You may want to try a seedless watermelon. The seeds could impart a slight bitter flavor depending on the watermelon and how ripe it is.

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