Cut watermelon in half. Using the watermelon slicer, dice watermelon, saving the juice in the half of the rind.
6 pounds diced watermelon
Heat watermelon juice to ALMOST boiling.
Remove the watermelon juice from the heat, stir in honey, and let cool. (You can add a little bit of water to dilute honey if needed.)
2 pounds Honey, 6 pounds diced watermelon
Remove most of the watermelon seeds, and put the watermelon and any remaining juice in the primary fermenter.
6 pounds diced watermelon
Thinly grate the yellow of two lemons, juice the lemons, and add the juice and zest (gratings) to the primary fermenting bucket.
2 lemons
Crush a Campden tablet and add it to the primary fermenter.
1 Campden Tablet
In a separate bowl, wash, destem, and crush the grapes. Then add the grapes and grape juice to the primary fermenter.
1½ pounds grapes
Once the diluted honey has cooled to below 90 degrees Farenheit, add the diluted honey to the primary fermenter.
2 pounds Honey
Add enough water to top off to 1 gallon. (You may not use much, if any.)
1 gallon Water
Cover the primary fermenter with a cloth, and wait 12 hours before adding pectic enzyme and yeast nutrient.
1 tsp Pectic Enzyme, 1 tsp Yeast nutrient
After an additional 12 hours add the wine yeast.
1 Packet Wine yeast
Cover with airlock and ferment 5 days, stirring daily.
Transfer the wine into secondary carboy and fit airlock. Ferment another 30 days.
After 30 days (on day 37), rack the wine into a secondary carboy, leaving behind sediment and particles. Secure the airlock again, and allow it to sit for another 30 days.
If wine is clear after 30 days (on day 67), the wine can be bottled, backsweetened (optional), and aged. If the wine has particles or is cloudy, re-rack the wine into another carboy for another 30 days. Repeat this process until the wine clears.
If you wish to backsweeten, you must first rack the wine into a new carboy (this will prevent stirring up any possible sediment). Add the potassium sorbate, and let it sit for 24 hours. The next day, prepare honey by diluting it in a glass of your new wine. Siphon 1.25 ounces (37 mL) of wine into a tasting shotglass, and add a few drops of honey (keep track). Stir well and taste. Refill the empty glass and repeat this process until the desired taste. Count up the drops of honey mixture, and multiply by 5. This is how much of your diluted honey mix in mL to add to your gallon of wine. (Example: If your desired taste took 5 drops of the honey mix, you would add 25 mL of the honey mix per gallon of wine, or 50 mL for 2 gallons of wine.) Stir well, and do a final taste test, bottle, and age.
1/2 tsp Potassium Sorbate, 1 pound Honey
Age watermelon moonshine 6 months. Watermelon wine tastes best after aged 6 months to 1 year.
Keyword Brandy, Mead, Moonshine, Schnapps
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