What you can get from watermelon is a light, sweet wine that comes from its fermentation. For an ideal result, it is best to prepare it in late spring or early summer when the watermelons are in season and therefore more ripe and juicy. The wine is obtained by cooking the watermelon, draining it periodically and letting it ferment. Making watermelon wine at home is pretty simple, as long as you have the right tools. Your efforts will be amply rewarded by this light, refreshing wine with which you can brighten your summer evenings.
Ingrediants
- 1 large, ripe watermelon
- 450 g of granulated sugar
- 1 teaspoon (5 ml) of acid blend for making wine
- 1 teaspoon (5 ml) of wine yeast nutrients
- 1 pack of yeast for white wines
Steps
Part 1 of 3: Extract the Juice from the Watermelon
Step 1. Choose the best watermelon available
It must be large and mature. To make sure it is at the right point of ripeness, tap the peel with your fist. If you hear a thud, it means that the watermelon is still unripe. If, on the other hand, the sound makes you think that the watermelon inside is empty, it is very likely that it is ripe.
The watermelon must have a regular, rounded shape and must be heavy for its size, indicating that it is ripe and full of juice
Step 2. Remove the peel
Wash the watermelon, place it on the cutting board and take a large sharp knife. First remove the two ends, then place it vertically and slice it to remove the peel.
- Use a sharp knife so you don't have to use excessive force, otherwise you run the risk of cutting yourself. Keep your fingers out of the way of the blade.
- After removing the peel, check if there are any white parts sticking to the pulp and remove them.
Step 3. Cut the watermelon pulp into 2-3 centimeter cubes
After removing all the peel, cut the pulp into even cubes. It is not necessary that they are perfect, since they will be cooked, the important thing is that they are small.
Step 4. Pour the watermelon pulp into a large pot
Transfer the pieces and watermelon juice to a large pot. Cook the watermelon over medium heat to get the juice and be able to turn it into wine.
Step 5. Stir and mash the pulp until it is completely liquefied
As the watermelon warms up it will begin to flake. You can speed up the process by mashing and stirring frequently with a large spoon. When most of the pulp has flaked off (this should take about half an hour), turn off the stove and take the pot away from the heat.
Step 6. Filter the watermelon juice
For this recipe, you will need about 3.5 liters of juice. Strain it using a fine mesh strainer to remove the remaining whole seeds and pieces of pulp.
To make watermelon wine, you will need 3.5 liters of juice. If you've gotten more moles, you can store the excess in the refrigerator and drink it chilled or use it to make great cocktails. Pour it into an airtight container and use it within 3 days
Part 2 of 3: Prepare the Juice for Fermentation
Step 1. Add sugar to watermelon juice
After filtering the seeds and pulp, pour 3 and a half liters into a large pot. Add the granulated sugar and heat it until it comes to a boil. Stir until the sugar has dissolved completely, then take the pot away from the heat.
Step 2. Add the acid blend and yeast nutrients
Wait for the juice and sugar mixture to reach room temperature and then add the acids and yeast nutrients. Stir the mixture with the whisk for about thirty seconds or until the acids and yeasts dissolve completely.
Step 3. Transfer the juice to a suitable container for fermentation and cover it
Pour the watermelon juice into a 4-liter demijohn or a large container suitable for fermentation. Cover the container with a cloth and let the juice sit for 24 hours.
- You can use a glass or plastic demijohn, a stainless steel tank or drum, or a large airtight plastic container. The most important thing is that it can be sealed to protect the juice from the air.
- The container and all fermentation tools must be disinfected before use. Soak them for at least 20 minutes in a mixture of water and bleach (in the proportion of one tablespoon of bleach per 4 liters of water).
Step 4. Add the yeasts and seal the container
Take the white wine yeast mixture and sprinkle it on the juice after letting it sit for a full day. At this point, seal the container using a vent valve and let the juice rest until the following day.
Part 3 of 3: Drawing off and Fermenting the Wine
Step 1. Rack off and then let the wine ferment for another 3 months
After it has rested for a day, you will notice that a slight foam has formed on its surface and the presence of bubbles in the vent valve. It is the signal that the juice is fermenting and turning into wine.
- To drain the wine, i.e. to separate it from the sediments, insert one end of the wine siphon into the container, up to about 2-3 centimeters from the bottom, then suck in the air from the other end to start the process and transfer the wine from one container to another. When the wine begins to flow through the tube, insert it into the second container for decanting. When finished, seal the container.
- You will notice that some sediment has accumulated on the bottom of the first vessel.
- When the foam has formed on the surface of the wine, you will have to drain it and pour it into another container to eliminate the sediments.
- Seal the container and let the wine ferment for 2 months.
Step 2. Refill the wine again after 2 months
After 3 months have passed, repeat the racking process of the wine and transfer it to another fermentation container. Cover the wine and let it rest for 2 months.
Step 3. Drain the wine a third time
When 2 months have passed, draw off the wine for the third time. This time, let it sit for about 1 month. After 6 months of fermentation and racking, the wine should be quite clear.
Step 4. Pour the wine into the bottles
After about 6 months, there should be no bubbles in the vent valve and the wine should be clear. This means that the fermentation process is complete. Bottle the wine using clean, disinfected bottles. Fill them to about 2-3 cm from where the underside of the cap will be.
Step 5. Cap the bottles
After pouring the watermelon wine into the bottles, soak the corks in the warm distilled water for 20 minutes. Then, place the bottle in the manual capper, put the cap on the bottle neck and activate the capper by pushing the two levers down in one smooth motion.
- If you have any doubts about using the capper, read the instruction manual.
- Use 4cm long caps.
Step 6. Store or taste your watermelon wine
Now that you have bottled it, the wine is ready to be consumed. If you want it to have a slightly richer bouquet, you can keep it in a cool, dark place for 6-12 months. Otherwise, uncork a bottle on a warm summer evening and enjoy the wine chilled or at room temperature.
Advice
- If you wish, you can measure the specific gravity of the wine before and after fermentation to know its alcohol content.
- Try adding the pulp of other fruits, such as peaches or strawberries, to that of watermelon to broaden the range of aromas of the wine.
