Watermelon Wine
Indulge in the refreshing essence of summer with this homemade Watermelon Wine recipe, a delightful fusion of sweet watermelon juice and zesty lemon notes that transform into a crisp, light wine bursting with natural fruit flavors. Made from fresh watermelon, granulated sugar, and a touch of pectic enzyme for clear fermentation, this recipe is a labor of love, taking you from juicing ripe watermelon to bottling a beautifully aged wine. With just a few key ingredients and essential winemaking steps like proper fermentation and aging, this unique blend results in a vibrant, artisanal wine perfect for sunny afternoons or special occasions. Whether you’re a novice or experienced home winemaker, this step-by-step guide ensures a rewarding journey into crafting your very own watermelon wine. Ideal for those seeking a creative twist on classic fruit wines, this recipe is sure to become your summer staple!
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Ingredients
- 9 pounds Fresh watermelon
- 3 pounds Granulated sugar
- 1 gallon Water
- 1 packet Wine yeast
- 1 cup Lemon juice
- 1 teaspoon Yeast nutrient
- 1 tablet Campden tablet
- 1 teaspoon Pectic enzyme
Directions
Step 1
Cut the watermelon into chunks and remove the rind and seeds. Using a large bowl or blender, mash or puree the watermelon flesh to extract the juice. Strain the juice through a fine mesh or cheesecloth into a sanitized fermenting bucket to remove pulp.
Step 2
Measure the watermelon juice and dilute it with enough water to make a total of 1 gallon of liquid. Transfer the liquid to the fermenting bucket.
Step 3
Add granulated sugar to the watermelon liquid. Stir thoroughly until the sugar is fully dissolved.
Step 4
Crush one Campden tablet and stir it into the mixture. This will sanitize the must, preventing unwanted bacteria or wild yeast from developing. Cover the fermenting bucket lightly with a sanitized lid or cloth and let it sit for 24 hours.
Step 5
After 24 hours, stir in the lemon juice, pectic enzyme, and yeast nutrient. These ingredients will help clarify the wine and support fermentation.
Step 6
Sprinkle the wine yeast onto the surface of the must. Stir gently, ensuring the yeast is evenly distributed.
Step 7
Attach an airlock to the fermenting bucket, ensuring it is sealed properly. Place the bucket in a cool, dark area with a stable temperature of around 65-75°F.
Step 8
Allow the must to ferment for 7-10 days, stirring gently once a day for the first 3 days. You will notice bubbling in the airlock, which indicates active fermentation.
Step 9
After primary fermentation, siphon the wine into a sanitized glass carboy, leaving the sediment behind. Attach an airlock and allow the secondary fermentation to continue for 4-6 weeks.
Step 10
Once fermentation has stopped (no bubbles in the airlock for at least a week), siphon the wine off the sediment again into clean bottles, leaving some headspace. Cork or cap the bottles securely.
Step 11
Age the bottled wine for at least 3 months in a cool, dark place. Longer aging (6-12 months) will improve the flavor and clarity.
Step 12
Chill the wine before serving. Enjoy your homemade watermelon wine in moderation!
Nutrition Facts
| Serving size | (9479.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6492.2 |
| Total Fat 5.9g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 174.7mg | 0% |
| Total Carbohydrate 1688.2g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 1619.3g | |
| Protein 28.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 512.1mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 4833.0mg | 0% |
Source of Calories