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Watermelon Wine
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4.92 from 24 votes

How to Make Watermelon Wine

Watermelon wine is not only tasty, it’s easy to make and a unique choice for summer imbibing. Making it requires fairly basic ingredients, and is a fun way to learn basic wine making!
Prep Time1 hour
Cook Time20 minutes
Brewing Time180 days
Course: Drinks
Cuisine: American
Servings: 1 Gallon
Calories: 6616kcal
Author: Marie Porter

Equipment

  • 2 gallon fermenter bucket and lid
  • 1 - 2 1 gallon glass carboys & stoppers
  • Siphon, siphon tubing.
  • 1 air lock and stopper

Ingredients

Instructions

  • Slice up watermelon, discarding rind. Chop watermelon flesh into 1″ cubes, placing into a large pot. Once all watermelon flesh and juice is collected in the pot, heat over medium, stirring and mashing frequently, until watermelon flesh has broken down into liquid. Remove from heat.
  • Measure about 3.5 L / 14-15 cups / 120 oz of juice, reserve any remaining – you can drink it straight, or make cocktails from it! In large pot, combine measured watermelon juice (straining the seeds out as you measure!) with the sugar. Heat to almost boiling, stirring until sugar is dissolved. Remove from heat, cover with sanitized pot lid.
  • Once mixture has cooled to room temperature, add acid blend and yeast nutrient.
  • Using a sanitized funnel, transfer cooled mixture to a sanitized 2 gallon fermenting bucket.
  • Using sanitized equipment, take a gravity reading. It should be in around the 1.16 area. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
  • Sprinkle yeast into bucket, cover with sanitized air lock. Let sit, undisturbed, overnight.
  • Within 24 hours, you should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in the wine must. This means you’re good to go! Put the bucket somewhere cool (not cold!), and leave it alone for a month.
  • Using sanitized equipment, rack the clarified wine off the sediment, into a clean, freshly sanitized 1 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months. r
  • Repeat racking process. Leave wine alone for a month or two. By 6 months in, your wine should be very clear, and VERY tasty!
  • When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling:
  • Using sanitized equipment, take a gravity reading*, then rack the wine into clean, sanitized bottles. Cork.
  • Enjoy.. and start planning for next year’s batch(es)!

Notes

* Our final gravity reading on this comes out to about 1.012
IMPORTANT:
Software generates nutritional information based on the ingredients as they start, and is unable to account for the sugars consumed in the fermentation process. As such, the calories, sugars, and carbs are shown WAY higher than reality.
Additionally, the listed value is for the entire recipe, NOT per serving.

Nutrition

Calories: 6616kcal | Carbohydrates: 1700g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 5040mg | Fiber: 18g | Sugar: 1637g | Vitamin A: 25605IU | Vitamin C: 365mg | Calcium: 329mg | Iron: 11mg