Question:
I am thinking of making a watermelon wine and would like some advice on how to proceed. Thanks for any advice wes
Response:
I am thinking of making a watermelon wine and would like some advice on how to proceed. Thanks for any advice wes
advice and recipes on watermelon wine at ftp.cam.org/users/malak/wine/ From my site: WINEMAKING on the web and FTP, the REC.CRAFTS.WINEMAKING FAQ, the Missing Link Rover Crew (Mtl Que Can), an FAQ on wax and firstarters, a SCOUTING FTP site, the SUPERSCOUT(ER) page, STAR TREK links and FTP site, and HOW TO HELP STOP NEWSGROUP SPAM!
Response:
Thanks again Jeff, and no you didn’t over simplify it. I only have a year and a half experience at making Beer kits, (not much of a chalange) then jumped right into homemade wine with both feet. and subsequently went right over my head. There’s alot more to this and you just explained a big part of it. I have absolutely no Idea what any of the ingredients do (besides Campden)except for the fact that the recipi calls for them. I now have a Hydrometer though so I will have to figure out how to use that now. Just in case you were wondering the Watermellon Wine has an Sg of 94.0 whatever that means. 
Brian – Hide quoted text — Show quoted text – You would have to boil all the juice if you don’t use campden. You could add the other ingredients after boiling. Wait until it is cool (70-80f) for yeast, obviously. Campden kills germs/bacteria/bad-stuff in the juice, using sulfur. Boiling does the same job with heat. There are good and bad things about both methods, campden is much easier. It is best to wait about 24hrs after adding campden, to put in your yeast. I’m very sure I over-simplified that, but you get the idea. Others who read this group could teach you much better than I, about what campden does. I should say that lots, and probably most people use campden, and with very good results. It will likely be just fine in your recipe and definitely easier. A good friend of mine makes incredible cherry wine with campden and acid blend. I probably shouldn’t have even brought up my little nuances. My advice is simply to use lots of juice, and age it. Don’t worry about what I said about the other stuff, you will make your own decisions on that stuff by your own experience, which may well be different than mine. Making Beer and Mead has influenced me, for better or worse? Hard to say. Good luck, I’m kind of wishing watermelon was still cheap here, I would like to test my thoughts now. Jeff I made it once, it definitely gets better with age. Dont get in a hurry to drink it. I mean a year, or even 18months to get good. Also, I think using 3 melons is a good idea, I think part of my problem was that I didn’t use enough. Around here, watermelon gets so cheap in season, that I think it would be ideal to use ALL watermelon juice, and no (or very little) water. Would have to adjust sugar to get desired gravity. I think the next time I try one I will do this. It’s not that hard to get the juice out. Your recipe looks good, I personally don’t use acid blend anymore, but I’m not telling you not to. (hint, don’t use it in Mead…) I also prefer boiling for 15minutes, over campden, but again, I’m not saying you shouldn’t use it. My main advice, is, mass quantities of melon juice, and age. I don’t know enough about what the ingredients do to start messing with the recipi. I will have to look into it further though. When you say you Boil instead of using campden, what do you boil? The whole thing or just the juice? What is it that Campden does? this is what I would do: (for what its worth <g ) I think acid blend is bad in delicate flavors, I always cut it way back, or delete it completely. I’ll admit that I don’t use an acid test kit, but I can say that acid blend has never been a good thing for my wines. (maybe if I tested, instead of following generic recipe amounts, this would not be the case) And I cant prove it, but I think campden adds bad flavor. I like to boil, but it should be kept short, so you dont deminish delicate flavors like watermelon, or honey. Again I don’t know enough about what these do. But thank you very much for your advice Jeff, I will definately put it to use. Brian
Response:
I would recommend getting a wine making book. I learned a lot from a friend who got me started in beer and wine making, but reading a good book really puts the ideas in your brain like they should be. <g You will understand all the ingredients you listed in no time. It will also explain hydrometers, and adjusting them for temperature. The book I have is "The Art of Making Wine" by Anderson & Hull. It is a good one, and I’m sure there are many other good ones people could recommend here, or a brewing/wine-making store or website could recommend. It’s not very exciting reading, but very informative. An SG of .094 means that your wine is VERY fermented, but that reading probably needs to be adjusted for temperature like Shawn posted. My watermelon wine was horrible at first. I would get it very cold, and it would be "ok". The funny thing is that after about 14months of age, the remaining bottles had mellowed out substantially and were actually pretty good. Don’t give up on it yet. Jeff
– Hide quoted text — Show quoted text – Thanks again Jeff, and no you didn’t over simplify it. I only have a year and a half experience at making Beer kits, (not much of a chalange) then jumped right into homemade wine with both feet. and subsequently went right over my head. There’s alot more to this and you just explained a big part of it. I have absolutely no Idea what any of the ingredients do (besides Campden)except for the fact that the recipi calls for them. I now have a Hydrometer though so I will have to figure out how to use that now. Just in case you were wondering the Watermellon Wine has an Sg of 94.0 whatever that means. Brian
Response:
Tim, you’re right on the money. I threw out a batch of watermelon last year because I used a slow yeast and the juice spoiled before it reached a preservation level of alcohol. I used black diamond juice, so it really hurt to throw that out. I made my next batch with Montrachet and it fermented violently for a week and was pretty much done, although it took a month to wring that last 1.5% of alcohol out of the juice. I used the pure juice recipe at http://www.geocities.com/winemaking/watermel.html. I stabilized the wine and sweetened it with some filtered juice from a late season melon. Jack Keller, The Winemaking Home Page http://www.geocities.com/winemaking Got questions? Get answers over the phone at Keen.com. Up to 100 minutes free! http://www.keen.com
Response:
I now have a Hydrometer though so I will have to figure out how to use that now. Just in case you were wondering the Watermellon Wine has an Sg of 94.0 whatever that means.
Bravo! However, me thinks you might be reading it incorrectly. A hydrometer measures the density of a fluid relative to the density of water. For winemaking, that’s a range of around 0.990 to around 1.180, with water at 60F measuring 1.000. You’ll want to calibrate your new hydrometer by measuring 60F water and seeing if there’s a discrepency, as accuracy can vary with different hydrometers and manufacturers. If there is a difference, you’ll adjust all your subsequent readings by that much. If you’re measuring at a temp other than 60F, you’ll have to adjust the reading according to the folowing scale: 50F -0.0005 60F 0 70F +0.001 77F +0.002 84F +0.003 95F +0.005 105F +0.007 The alcohol scale measures the must’s *potential* alcohol if all the sugars were to be fermented out. Whether you actually achieve that potential is largely a function of the yeast you choose. You can determine the *actual* alcohol percent by taking an initial reading prior to fermenting and subtracting the reading at the end. For example: Initial: 1.080SG 10.5% Final: 1.010SG 1.5% According to this example, your final product would have around 9% alcohol by volume. If your hydrometer also has a Brix scale, that tells you what the percentage of sugar by weight is in the must, with a range of around 0% to 38%. Your reading of "94.0" leads me to believe that you’re actually sitting at 1.094SG or a potential alcohol level of around 12.5% which is great. Hope that helps clear up some of the mystery. Warm Regards, Shawn
Response:
You would have to boil all the juice if you don’t use campden. You could add the other ingredients after boiling. Wait until it is cool (70-80f) for yeast, obviously. Campden kills germs/bacteria/bad-stuff in the juice, using sulfur. Boiling does the same job with heat. There are good and bad things about both methods, campden is much easier. It is best to wait about 24hrs after adding campden, to put in your yeast. I’m very sure I over-simplified that, but you get the idea. Others who read this group could teach you much better than I, about what campden does. I should say that lots, and probably most people use campden, and with very good results. It will likely be just fine in your recipe and definitely easier. A good friend of mine makes incredible cherry wine with campden and acid blend. I probably shouldn’t have even brought up my little nuances. My advice is simply to use lots of juice, and age it. Don’t worry about what I said about the other stuff, you will make your own decisions on that stuff by your own experience, which may well be different than mine. Making Beer and Mead has influenced me, for better or worse? Hard to say. Good luck, I’m kind of wishing watermelon was still cheap here, I would like to test my thoughts now. Jeff
– Hide quoted text — Show quoted text – I made it once, it definitely gets better with age. Dont get in a hurry to drink it. I mean a year, or even 18months to get good. Also, I think using 3 melons is a good idea, I think part of my problem was that I didn’t use enough. Around here, watermelon gets so cheap in season, that I think it would be ideal to use ALL watermelon juice, and no (or very little) water. Would have to adjust sugar to get desired gravity. I think the next time I try one I will do this. It’s not that hard to get the juice out. Your recipe looks good, I personally don’t use acid blend anymore, but I’m not telling you not to. (hint, don’t use it in Mead…) I also prefer boiling for 15minutes, over campden, but again, I’m not saying you shouldn’t use it. My main advice, is, mass quantities of melon juice, and age. I don’t know enough about what the ingredients do to start messing with the recipi. I will have to look into it further though. When you say you Boil instead of using campden, what do you boil? The whole thing or just the juice? What is it that Campden does? this is what I would do: (for what its worth <g ) I think acid blend is bad in delicate flavors, I always cut it way back, or delete it completely. I’ll admit that I don’t use an acid test kit, but I can say that acid blend has never been a good thing for my wines. (maybe if I tested, instead of following generic recipe amounts, this would not be the case) And I cant prove it, but I think campden adds bad flavor. I like to boil, but it should be kept short, so you dont deminish delicate flavors like watermelon, or honey. Again I don’t know enough about what these do. But thank you very much for your advice Jeff, I will definately put it to use. Brian
Response:
Keeping it cool isn’t a problem (Nova Scotia, Canada) Just gotta get that Hydrometer. Brian – Hide quoted text — Show quoted text – Brian, I think the biggest problem with making watermelon wine is getting it to a preserving alcohol level. The quicker that this can be done the better. Several attempts at making this type of wine by our group members have been unsucccessful. We all think that the heat (Texas) has a lot to do with it. So basically I think that if you can keep it cool and get it above 10 percent fairly quickly, you will probably do OK. Good luck! Tim ODonnell Define Bad? well i almost puked when I transfered it to another Carboy. :( Not really the best thing. I really don’t think it was a Sterility problem, I’m quite adiment about cleaning the stuff, and it was only the second batch of wine made in the Plastic primary. About the Hydrometer, I will have to get one. But I can’t buy everything at once, thought I could do without that one…guess I was wrong. Thank you very much for your advice Dewy. Brian
Response:
Brian, I think the biggest problem with making watermelon wine is getting it to a preserving alcohol level. The quicker that this can be done the better. Several attempts at making this type of wine by our group members have been unsucccessful. We all think that the heat (Texas) has a lot to do with it. So basically I think that if you can keep it cool and get it above 10 percent fairly quickly, you will probably do OK. Good luck! Tim ODonnell – Hide quoted text — Show quoted text – Define Bad? well i almost puked when I transfered it to another Carboy. :( Not really the best thing. I really don’t think it was a Sterility problem, I’m quite adiment about cleaning the stuff, and it was only the second batch of wine made in the Plastic primary. About the Hydrometer, I will have to get one. But I can’t buy everything at once, thought I could do without that one…guess I was wrong. Thank you very much for your advice Dewy. Brian
Response:
I made it once, it definitely gets better with age. Dont get in a hurry to drink it. I mean a year, or even 18months to get good. Also, I think using 3 melons is a good idea, I think part of my problem was that I didn’t use enough. Around here, watermelon gets so cheap in season, that I think it would be ideal to use ALL watermelon juice, and no (or very little) water. Would have to adjust sugar to get desired gravity.
I think the next time I try one I will do this. It’s not that hard to get the juice out. Your recipe looks good, I personally don’t use acid blend anymore, but I’m not telling you not to. (hint, don’t use it in Mead…) I also prefer boiling for 15minutes, over campden, but again, I’m not saying you shouldn’t use it. My main advice, is, mass quantities of melon juice, and age.
I don’t know enough about what the ingredients do to start messing with the recipi. I will have to look into it further though. When you say you Boil instead of using campden, what do you boil? The whole thing or just the juice? What is it that Campden does? this is what I would do: (for what its worth <g ) I think acid blend is bad in delicate flavors, I always cut it way back, or delete it completely. I’ll admit that I don’t use an acid test kit, but I can say that acid blend has never been a good thing for my wines. (maybe if I tested, instead of following generic recipe amounts, this would not be the case) And I cant prove it, but I think campden adds bad flavor. I like to boil, but it should be kept short, so you dont deminish delicate flavors like watermelon, or honey.
Again I don’t know enough about what these do. But thank you very much for your advice Jeff, I will definately put it to use. Brian
Response:
too foo with the number of watermelons. Get the juice and measure that. How much juice??????? Do you have a hydrometer. If not, GO BUY ONE. run the SG to 1.85 – 1.09. Ferment it out to DRY… By the way, your recipe is EXACTLY the same recipe that I use for five gallon. I don’t think the water hurt you, you can use distilled water from the department store too. Define "Bad". My guess is that you had a technique problem, either non sterile, your airlock went dry and a fruit fly got in, or something else "bad" happened. dewey
Define Bad? well i almost puked when I transfered it to another Carboy. :( Not really the best thing. I really don’t think it was a Sterility problem, I’m quite adiment about cleaning the stuff, and it was only the second batch of wine made in the Plastic primary. About the Hydrometer, I will have to get one. But I can’t buy everything at once, thought I could do without that one…guess I was wrong. Thank you very much for your advice Dewy. Brian
Response:
I made it once, it definitely gets better with age. Dont get in a hurry to drink it. I mean a year, or even 18months to get good. Also, I think using 3 melons is a good idea, I think part of my problem was that I didn’t use enough. Around here, watermelon gets so cheap in season, that I think it would be ideal to use ALL watermelon juice, and no (or very little) water. Would have to adjust sugar to get desired gravity. Your recipe looks good, I personally don’t use acid blend anymore, but I’m not telling you not to. (hint, don’t use it in Mead…) I also prefer boiling for 15minutes, over campden, but again, I’m not saying you shouldn’t use it. My main advice, is, mass quantities of melon juice, and age. opinion only**** this is what I would do: (for what its worth <g ) I think acid blend is bad in delicate flavors, I always cut it way back, or delete it completely. I’ll admit that I don’t use an acid test kit, but I can say that acid blend has never been a good thing for my wines. (maybe if I tested, instead of following generic recipe amounts, this would not be the case) And I cant prove it, but I think campden adds bad flavor. I like to boil, but it should be kept short, so you dont deminish delicate flavors like watermelon, or honey. There are many people who read here, who can tell you more than I can about acid, and campden, but this has been my hands-on experience, so there you go…. Good luck, Jeff.
– Hide quoted text — Show quoted text – I’m fairly new to wine making and am trying to make a palatable wine. I am on my second try as my first batch went bad. I was talking to a guy in the wine store and he was saying that he has never known anyone to make a "good" Watermelon wine. My question is, is there a trick to making it? Or is it something in the recipi I have? I used the following recipi; 3 Large Watermelons 7.5 lbs sugar 12.5 tsp Acid Blend 5/8 tsp tannin 5 tsp nutrient 5 campden 1 pkg wine yeast I used water from teh wine store filtered through the Reverse osmosis system and cleaned my equipment well. Is there something I am missing?
Response:
I’m fairly new to wine making and am trying to make a palatable wine. I am on my second try as my first batch went bad. I was talking to a guy in the wine store and he was saying that he has never known anyone to make a "good" Watermelon wine.
It’s not my favorite, but it’s generally drinkable……. 3 Large Watermelons 7.5 lbs sugar 12.5 tsp Acid Blend 5/8 tsp tannin 5 tsp nutrient 5 campden 1 pkg wine yeast
too foo with the number of watermelons. Get the juice and measure that. How much juice??????? Do you have a hydrometer. If not, GO BUY ONE. run the SG to 1.85 – 1.09. Ferment it out to DRY… By the way, your recipe is EXACTLY the same recipe that I use for five gallon. I don’t think the water hurt you, you can use distilled water from the department store too. Define "Bad". My guess is that you had a technique problem, either non sterile, your airlock went dry and a fruit fly got in, or something else "bad" happened. dewey
Response:
I’m fairly new to wine making and am trying to make a palatable wine. I am on my second try as my first batch went bad. I was talking to a guy in the wine store and he was saying that he has never known anyone to make a "good" Watermelon wine. My question is, is there a trick to making it? Or is it something in the recipi I have? I used the following recipi; 3 Large Watermelons 7.5 lbs sugar 12.5 tsp Acid Blend 5/8 tsp tannin 5 tsp nutrient 5 campden 1 pkg wine yeast I used water from teh wine store filtered through the Reverse osmosis system and cleaned my equipment well. Is there something I am missing?
Response:
Also, does anyone know how to make wine coolers for a lite summer drink? Sometimes wine is a bit much in the sun. Boy, I’m just full of questions. Guess you can tell I’m a newbee…. Thanks again, Mysti
Never saw any reason for such a thing, but people like the so I’ve made them for guests. I’ve mixed wine with tonic water, club soda, ginger ale. Just enough to give them a little carbonation. Add some fruit juice also. Best done with cheap wine as a good wine is just wasted when you mix all that ’stuff’ in it. Ed http://pages.cthome.net/edhome
Response:
Check with Tom T. Hall, You know, old dogs and children and watermelon wine. Just kidding.
– Hide quoted text — Show quoted text – Is there such thing as a watermelon wine? If so, does anyone have a good recipe? It sounds like it would be good. Also, does anyone know how to make wine coolers for a lite summer drink? Sometimes wine is a bit much in the sun. Boy, I’m just full of questions. Guess you can tell I’m a newbee…. Thanks again, Mysti
Response:
Is there such thing as a watermelon wine? If so, does anyone have a good recipe? It sounds like it would be good. Also, does anyone know how to make wine coolers for a lite summer drink? Sometimes wine is a bit much in the sun. Boy, I’m just full of questions. Guess you can tell I’m a newbee…. Thanks again, Mysti
Response:
look on my recipes page <A HREF="http://www.geocities.com/NapaValley/Vineyard/1762/index.html" PAUL’S WORLD</AWinemaking recipes Home Winemakers webring & <A HREF="http://clubs.yahoo.com/clubs/redwine"Yahoo! Clubs – redwine</A
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Watermelon Wine 1. Cut melons in 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 fermenter. Keeping all pulp in straining bag, tie top and place in primary. 3.Stir in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hrs.,add yeast. Cover primary. 5. Stir daily and check S.G. 6. When ferment reaches S.G. 1.040 (3-5 days)lightly press juice from bag. Siphon wine off sediment into glass secondary. Attach airlock. 7.When ferment is complete(S.G. has dropped to 1.000– about 3 weeks) siphon off sediment into clean secondary. Reattach lock. 8. To aid clearing siphon again in 2 months and again if necessary before bottling. – Hide quoted text — Show quoted text – Is there such thing as a watermelon wine? If so, does anyone have a good recipe? It sounds like it would be good. Also, does anyone know how to make wine coolers for a lite summer drink? Sometimes wine is a bit much in the sun. Boy, I’m just full of questions. Guess you can tell I’m a newbee…. Thanks again, Mysti
Response:
I have 2 carboys, 7 watermelons and a fruit press. Anyone have any suggestions??
Response:
Go to http://www.geocities.com/winemaking/watermel.html for 10 recipes. Use a very fast yeast (Montrachet would be my first choice) and keep the primaries and secondaries cool during fermentation. Simply having a box fan blowing on them will help. The reason for this is that watermelon juice will spoil (turn sour) if you don’t reach a preservation level of alcohol fairly quickly. Jack Keller, The Winemaking Home Page, http://www.geocities.com/NapaValley/1172/ Before you buy.
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