Watermelon wine

[msmalinowski]

Has anyone ever made Watermelon wine? I started a 2 gallon batch about 3 weeks ago, for some reason it smells very musty. This is actually my second batch, I through the first one away,Because it smelled like plastic and must. I used a better container this time but still smells bad. I have a batch of blackberry and a batch of blueberry as well. They are doing great.
Can some help? Is it supposed to smell like that?


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Thanks, Stacy

[andrawes76]

Stacy, I don't see watermelon as something that would make a good wine, at least not unless it was fortified and filtered properly. When watermelon goes bad, it stinks and decays fast. Perhaps make a wine that is somehow infused with watermelon??? Interested to know how it turns out. Let us know...

[donnaclif]

No stacy! never heard of Watermelon wine.. this is something really new to me, got some recipe or the procedure to make it. coz where i live we get watermelon in abundance but the wine is not made here

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[msmalinowski]

this is the recipe I'm using:
1 large watermelon
2 peaches
1/4 cup chopped raisins
juice of 3 limes
5 cups sugar
1 qt water
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 all ingredients except yeast to primary for a total of one gallon. 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 airlock, 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 2 to 4 months before tasting.

[Thomas]

My word!

Why not buy some grapes and make wine from them? The ingredients you have to add to make that watermelon drink are mostly already in grapes.

[This message has been edited by foodie (edited 08-05-2009).]

[winoweenie]

Why the blue-bnlazes go thru the motions? There's no such thing as watermelon wine.... Wine is the result of fermented GRAPES. Holy-Moly-Katrina! Buy a bottle of White Zin, buy a seedless melon and enjoy. WW

[msmalinowski]

First of all I go through the motions, because it's a hobbie and enjoy making my own wine. Obviously it can be a challenge, which makes it even better in the end. Gee..thanks for the HELP!

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Thanks, Stacy

[andrawes76]

LMAO...Stacy, don't be offended, its a legit question, and heck you are the only one with a recipe. My hats off to you. I personally would rather buy some wine and eat some watermelon in unison... what wine does go with watermelon? Guys??? we have a ton here in Austin

[Thomas]

Stacy,

You have to understand that this is a die-hard group of wine consumers.

Aside from that, from a technical standpoint, the grape is the only fruit that comes packed with all the ingredients necessary to make wine without human intervention. That fact alone makes the definition of the word "wine" apply to grapes. But it also makes others wonder why people attempt to make wine from other fruits and plants that need tons of additions in order to ferment to a reasonable alcohol level, and after they do ferment they hardly ever produce anything near as full of finesse as a good wine.

The other thing that Alex points out is food. Many of us think wine is an extension of the meal.

I'm telling you all this to let you know why the reaction to your watermelon project. If it's your hobby, go at it with all the gusto you have. But some of us simply don't understand the effort, for the reasons I gave above.

[msmalinowski]

I do appreciate the explaination and I do enjoy my commercial wines and my gourmet cheeses as well. After all, I need those empty bottles to put my homemade brew in. [img]http://www.wines.com/ubb/smile.gif[/img]

We've been making Blackberry wine a few years now and is absolutely wonderful. Like the grapes, if the blackberries are as ripe as possible they need some water and a bit of sugar and not much else needs to be done.

I started some blueberry wine the same time I started the Watermelon. Like the Blackberry,I really haven't done much to it. It's just doing it's thing.

I came across Jack Kellers site with all of his homemade wine recipies, thought to myself "Hmmm... That might be fun." It has become a bit frustrating. However..I am determined to conquer the watermelon and it's "Musty" oder.


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Thanks, Stacy

[VouvrayHead]

Good luck with it! Sounds like fun.

[Thomas]

Stacy,

Whenever you have a list of things to add to a fermentation you are asking for trouble. Fermentation should be as simple an equation as possible. Some things aren't meant for it--and I suspect watermelon is one of them. The stuff is watery cotton candy.

Incidentally, I should have said that when ripe, grapes have everything they need, including enough sugar, to reach at least 8% alcohol, which is the dividing line between stability and going south quick.

No other fruit that I know of can do that without help.

[Kcwhippet]

Stacy,

One thing Foodie hasn't mentioned is that he's a winemaker (among other talents), so when he gives advice or opinions on the subject, he pretty much knows what he's talking about.

[Thomas]

Blushing here.

KC, I don't think winemaking is a talent; it's a learned skill.

Talent is when you can transpose winemaking into wealth!!! [img]http://www.wines.com/ubb/wink.gif[/img]

[msmalinowski]

I will keep you all up to date on my rebellious Watermelon(peach)wine.

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Thanks, Stacy

[donnaclif]

[quote]Originally posted by msmalinowski:
[b]this is the recipe I'm using:
1 large watermelon
2 peaches
1/4 cup chopped raisins
juice of 3 limes
5 cups sugar
1 qt water
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 all ingredients except yeast to primary for a total of one gallon. 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 airlock, 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 2 to 4 months before tasting.

[/b][/quote]

Wow! thanx for the recipe, would love to try making this at home...

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[coralie]

hello
You have the majority of the ingredients already included in grapes [img]http://www.wines.com/ubb/smile.gif[/img]

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