The fermentation is complete when the specific gravity reaches 1,000, which should take about 3 more weeks. At this point, I’ll be adding stabilizer to the wine. Meanwhile, the wine has to continue fermenting. Some ferment at 55 or even 78 degrees Fahrenheit.
Extract the wine from the sediment without stirring it. Get as much fluid as you can, even if some of the sediment is attached to it. If necessary, add water back to 5 gallons.
How To Make Watermelon Slush
Tired of making the same moonlight recipe? Get ready for the party and make a watermelon liqueur! Below is a detailed watermelon wine recipe that, when distilled, makes an amazing watermelon brandy.
Transfer the juice to a fermentation container and cover it. Gently pour the watermelon juice into a 1 gallon jug or other large fermentation container. Then cover the top of the bowl with a cloth and let it rest for 24 hours.
Ways To Preserve Watermelon
The leftover pulp has built up on top and I removed it to allow more oxygen to get into the infusion. Did my fermentation stagnate before it started? After my peach wine went crazy, I expected just as much or more with the watermelon.
It is used to take a wine sample from the container. Once I have my wine tasting, I drop the hydrometer to read the results. The hydrometer is used to measure the specific gravity of wine. The hydrometer is basically a glass thermometer like an instrument used to monitor the progress of fermentation. When the hydrometer reads 1.040, I remove the watermelon strainer bag and pour the wine into a carafe.
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The lower the temperature, the longer the fermentation will take. Temperature fluctuations are more important than temperature. The temperature must be constant, as yeast cannot really withstand large temperature fluctuations; hot one day cold the next. In this case the yeast becomes inactive. In about 3 weeks I will add the stabilizer and extract the sediment again. This is the rest of the water I needed to make the wine that didn’t fit in my main fermenter because there wasn’t enough space.
- If you don’t have a second pair of hands to help with this part of the process, you can use an extra large saucepan and colander.
- After 5 to 7 days, remove the pulp from the fermenter and dispose of it.
- After my peach wine went crazy, I expected just as much or more with the watermelon.
- For a more nuanced taste, you can store the wine in a cool, dark place for six months to a year.
The potassium sorbate prevents the wine from getting into the bottle with the sugar I add to the wine. I put this potassium sorbate in the bottom of the large 7.5 gallon food safe pail. I put the hose from the siphon into the jug and the other end into the bucket, then pump twice. As the wine flows, I stir it with my large plastic spoon to mix it with the potassium sorbate. Then I add and add 2 cups of sugar too.
Instructions For The Watermelon Wine Recipe
Then I pump it down about two or three times and then gravity takes over and moves the wine from the top container to the glass container on the bottom. I want to pump as little as possible because I don’t want my wine to get oxygen. At this point I’ll cover the main container. It will stay in a corner of my kitchen because it has to be in a convenient place because I have to check it out daily for the next few days. There is simply not enough space here for the rest of the water you need. I’ll add it when I finally remove the strained watermelon bag.
Add 0.75 teaspoons of yeast nutrients, 2 tablespoons plus 2 teaspoons of sour mixture, and 0.25 teaspoons of powdered grape tannin. Yeast ~ Champagne yeast ferments reliably without adding much flavor and is a good choice. A better option is Lalvin K1-V1116 Wine Yeast, which is also high alcohol tolerance (18%) but also adds floral / fruity notes that are delicious. Watermelon wine can be very light, and the added complexity of a good selection of wine yeast is very welcome. You can also use any generic white wine yeast with a lower alcohol tolerance for a less alcoholic and slightly sweeter finish. Whatever you do, do not use bread brew, it will taste unpleasant.
Ferment Watermelon Wine
Since it is less concentrated than powder, use 2 tablespoons of lemon or lime juice instead of an acidic powder mixture. Don’t make watermelon wine from pieces of watermelon. Then filter everything and add it to a closed carafe of water for high school.
Sprinkle the wine yeast over the surface of the juice and cover with a thin, clean cloth. Let this mixture ferment for 5 to 7 days. You should notice frothy activity within 24 hours of adding the wine yeast. Typically 70% of fermentation activity occurs during this 5-7 day period. Once you’ve added the yeast, the watermelon wine has gone through what is known as primary fermentation. During this time, the yeast begins to work quickly to convert the sugar into alcohol.
Finally, decant the wine again, let it rest for 2 months, then let it rest for the third time and another month. To check the specific gravity, I use a wine thief. A wine thief is a hollow plastic tube with a hole on each end.
The process of making watermelon wine is pretty straightforward, and by the time you’ve made fruit wine you are already familiar with the basic steps. When you have a fruit juicer, the process is a lot cleaner. Watermelon has a lot of stringy pulp that clogs a fermenter, so it needs to be fermented in an open bucket for the primary unless you squeeze the fruit first. When I started making wine in small batches, a homemade watermelon wine was high on my list.
Part 2 Of 3: Prepare Watermelon Juice For Fermentation
I filled the rubber stopper halfway with water. Then I put the rubber airlock stopper on the balloon. This is a refreshing drink made from watermelon juice, mint syrup, lime juice and Riesling from GFV, topped off with a little sparkling mineral water. The watermelon juice can be prepared and refrigerated a few days in advance and the mint syrup a week in advance. It goes perfectly with most spicy grilled dishes from the grill or simply as an accompaniment to starters.
Store the wine in a cool, dry place for 35 to 45 days to allow further stabilization. You should notice that the wine clears and sediments build up at the bottom of the carafe. If necessary, repeat the filling process several times a day for maximum clarity. When the wine is clear, it can be bottled. Make sure bottles and caps are clean and sterilized.
More On “making Watermelon Wine From Basic Recipes”
After 5 to 7 days, remove the pulp from the fermenter and dispose of it. Carefully suck the wine into a carafe so that the sediment remains. You can easily remove the pulp by lifting the fermentation bag. Squeeze the excess juice out of the bag.
You should see active and vigorous fermentation within 24 to 48 hours of adding the yeast. Add your sugar directly to the watermelon mixture and stir until it is completely dissolved. Then add citric acid, champagne yeast and yeast nutrient, cover and let ferment overnight in a cool, dark place.