This website is not associated with any club, group or association. It is a private website providing information for the home wine maker.
El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Wine Wallpaper
Donate and Help Out
If you have found this website to be helpful, maybe you might want to donate a couple dollars to show your appreciation.
Fruit Wine
Watermelon Wine
4 pints watermelon juice (one medium / large watermelon)
1/8 teaspoon tannin (or cup of black tea)
2 lbs / 900 grams granulated sugar
2 1/2 teaspoons acid blend
Wine yeast
1 teaspoon yeast nutrient / energiser
4 pints / 1/2 gallon cool, boiled water
1 campden tablet
METHOD - WHAT TO DO
Chop the red flesh from the watermelon into cubes and squeeze out the juice through a straining bag, sieve or electric juicer. Pour watermelon juice into fermentation bucket and add all ingredients apart from the wine yeast, stirring well. Allow to stand for around 12 hours and then add the wine yeast.
Stir daily for five days and transfer fermenting mixture into a sterilised winemaking demijohn, with an airlock. Rack after one month, and then twice more at three month intervals. Bottle watermelon wine at one year old and although the wine is fairly drinkable, it improves if left to stand for at least 12 months.
BLACK CURRANT WINE (1) [Full Bodied]
- 3 lb. black currants
- 4 lb. granulated sugar
- 1 gallon water
- wine yeast and nutrient
Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and nutrient. Cover well and set in warm place for 5 days, stirring daily. Strain and press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand three months. Rack, then again in two months and bottle. May taste after one year, but improves remarkably with age (3-4 years). [Adapted from C.J.J. Berry's First Steps in Winemaking]
BLACK CURRANT WINE (1) [Full Bodied]
- 3 lb. black currants
- 4 lb. granulated sugar
- 1 gallon water
- wine yeast and nutrient
Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and nutrient. Cover well and set in warm place for 5 days, stirring daily. Strain and press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand three months. Rack, then again in two months and bottle. May taste after one year, but improves remarkably with age (3-4 years). [Adapted from C.J.J. Berry's First Steps in Winemaking]