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.