Watermelon wine

Remove the rind and put the flesh in a blender at lowest speed (you do not want to crush the seeds) and keep pouring off the liquid. Pick the seeds out of the residual pulp and put the pulp in a hops sock

Age it well.

Dick

I am assuming that the pulp in the hops sock in used in the 1st fermentation and tossed after the first rack?

Roy

I think you have a potential diaster on your hands. Why not, instead, buy some grape juice, add some wine yeast with a homemade airlock assembly and let it sit for a week or so.

Pour the resultant fluid over ice, add orange, lemon, and lime slices if you want, but report back on how drunk you got.

That's all you have to do.

On second thought, don't pick the seeds out. Just collect the residual pulp in a hops sock and hand press the juice out of it using a large funnel.

Dick

Used real grapes doing fine, Just think watermelon would taste good too.

Read what Jack Keller has to say about watermelon wine. It is one of the fruit that most often fails in winemaking. For some reason watermelon juice goes bad real quick. I would say you need to make a big starter before you process your juice so you can get it going very fast. Even then It might be a good idea to process one watermelon a day and add the juice to the must so the yeast is always at top activity level.

Ray