I made a 5gal batch of watermelon wine about 10 years ago.. I followed steps very similar to what you've shown in these videos.. and I thought that I had just screwed it up, because it tasted more like rind than melon.. just how you did.. (@1yr) I figured to let it set for a while longer and at 2yr, it wasn't much better.. I called it toe-jam, sealed it up and put it in the back of the brew closet indefinitely.. Fast forward about another 8 years, and i "found" it during a recent move.. I decided enough time had passed, and gave it another try. It really was not much better.. not WORSE, but not better either... Into the still it goes for a couple of runs!.. I'm sure it will make fine spirits.
“If they’re seedless watermelons why are there seeds in it?” 😂 that was hilarious to me and I don’t know why. Hoping to try my hand at making some watermelon wine this summer and this video will be helpful! Love the videos man! Keep them coming!
I just finished making a batch! So ... day one and I will let you know! I am actually making my first batch of anything fermented ever and really appreciated your video. It was the first video I saw that explained the addition of black tea and citrus. I am a little concerned about the watermelon juice after reading the comments and watching your reaction ... but I am attempting a watermelon mead so maybe that will be tastier. I do like sweet wines so fingers crossed! Thank you so much for taking the time to be thorough and not sugar coating the results!
I know this video is old, but just a little tip is the less you have to cut the melon on a cuttinboard the more juice youll have in the end. I have cut the melons in half and mashed the red fruit part with it still in the rine bowl, then dump it into a pot to mash more. This has made the yeild from each melon a lot higher for me. Maybe half a cup per melon saved.
I am an Alchemist in my mead making and you are a braver man than I am for this one lol. I have worked produce departments and have smelled the rotting watermelons and out of all but pumpkin it is the fowelest of them all so it is a flavor I will never attempt just because of that. I love your honest review of it, and am left wondering if you back sweetened it at all. also had the thought that a little white ash or oak might help a little while aging.
Big fan , currently have a batch of black tea fig wine in secondary, wanting to add oak for aging . Would you have a specific kind of oak you could recommend? Thank you for your great content !
Great vid! I want to do some this year since we have so much watermelon started in the garden. Have you ever had watermelon pickles? Made from the rind?
Tells were given: Pours a small tasting sample Repeatedly sniffs the glass Several hesitant movements before tasting Conclusion: Mr. Charles is not exactly a fan of watermelon rinds. After tasting: looks like it tastes better than it smells. I’m intrigued and seriously considering giving it a try. When they’re in season there are some really good, aromatic watermelons to be had in Turkish shops not too far from where I live. Watermelon, olive and feta cheese salad dressed with a lemon and mint dressing with a few slices of freshly baked crusty ciabatta style bread is pure heaven on a hot summer day. I’m thinking a glass of chilled watermelon wine might be just the thing with it. I might consider back sweetening it with honey: a Turkish friend taught me honey enhances the watermelon-ness of watermelons. Any watermelon drink she makes is sweetened with honey if it needs it. Not sure if I’d attempt watermelon mead. I might decide that after attempting the wine.
After watching a couple videos of people making watermelon wine it does seem you tend to get more of that bitter rind taste making wine from watermelon. Wonder if you were to add a pound of watermelon juice powder and half a gallon of grape juice; if that would give you a more of a watermelon smell/ taste from the heart of the watermelon? By the way just idea not seeking advice. I plan on making a strawberry watermelon mead next week. Using three pounds of strawberry blossom honey, the juice of three watermelons, a half gallon of grape juice, 32 oz of unsweetened Tazo iced passion tea, 8 oz Dragon fruit powder, 12 oz of strawberry powder, 1 tsp of wine tannin, mangrove mead yeast and hope this will be enough to fill a three gallon fermenter. Some far I have made a two batches of corn braggot, a banana durian bourbon spice chai mead and a maple mead with lapsang souchang tea. So fingers crossed this strawberry watermelon mead comes out.
When you boil any wine, you get rid of alot of esters which are volatile and have some of the best fruit flavors and aromas. Boiling and pastuerizing meads or wines takes some of the best fruit characteristics out of it.
Because they're small one gallon batches, there's only a few dozen bottled at any given time. The one's that were revied good get saves, the one's that were only so-so get dumped.
As I said in other comments I enjoy your Technique and making wine but on this one I believe so-called seedless watermelon don't have the flavor as a seated watermelon have you thought about making wines with the yellow or the orange flesh watermelon
Fruit wine is always better when chilled, just my humble opinion. That said I've heard that watermelon wine is tough to make, many use artificial watermelon flavoring.
I just tasted my grape wine and it tastes like vinegar, I used 16 lbs of grape, 4 litrs of water and 2 lbs of sugar, that was put in a bucket 10 days ago, I have been moving the bucker to mix the stuff every day, but today I wanted to remove the pulp and put it in a secondary fermentation carboy and when I tasted it, tastes like vinegar, is there anything I can do to save it and make it drinkable? Cheers
I'd say that batch was moved way too much. Once there is any amount of alcohol in the liquid you need to stop touching it till the fermentation is done and it has been degassed and bottled.
The reason why seedless watermelon will never be seedless is because they are genetically modified to their extreme to make the seeds as small as possible. If you look at native wild watermelon from historical accounts (in realism art and literature) there was little to no red in the melon and the seeds were large pits of black.
I wonder, if putting in raisins and some of the flesh would make it a better wine? or put inn some 60% alcohol or 95% alcohol to get the alcohol content to a higher percentage, would make it a better wine or drink?
@@DIYFermentation Would be interesting to try out but first with raisins in the wine and some of the flesh, even. Whenever I make wine I always use raisins but that is because i make apple wine from the tree in the garden. Interesting channel you got here, I am going to try out the strawberry mead one.
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The watermelon juice looks fantastic. Making my mouth water in the heat.
I made a 5gal batch of watermelon wine about 10 years ago.. I followed steps very similar to what you've shown in these videos.. and I thought that I had just screwed it up, because it tasted more like rind than melon.. just how you did.. (@1yr)
I figured to let it set for a while longer and at 2yr, it wasn't much better.. I called it toe-jam, sealed it up and put it in the back of the brew closet indefinitely..
Fast forward about another 8 years, and i "found" it during a recent move.. I decided enough time had passed, and gave it another try.
It really was not much better.. not WORSE, but not better either...
Into the still it goes for a couple of runs!.. I'm sure it will make fine spirits.
There are few things more fun then wine experiments
Only when they succeed.
“If they’re seedless watermelons why are there seeds in it?” 😂 that was hilarious to me and I don’t know why. Hoping to try my hand at making some watermelon wine this summer and this video will be helpful! Love the videos man! Keep them coming!
The real seeds are the black ones the white ones aren’t fully developed and technically aren’t seeds
I made some over 4 years ago when I bottled it I had to add watermelon flavor which improved it 100% and with age it really smoothed out the flavor.
Love your content 👍 im a winemaker my self!! But watermelon wine i never made!! So your videos is very helpfull 👍😁 keep on whit the good work!!
I just finished making a batch! So ... day one and I will let you know! I am actually making my first batch of anything fermented ever and really appreciated your video. It was the first video I saw that explained the addition of black tea and citrus. I am a little concerned about the watermelon juice after reading the comments and watching your reaction ... but I am attempting a watermelon mead so maybe that will be tastier. I do like sweet wines so fingers crossed! Thank you so much for taking the time to be thorough and not sugar coating the results!
I just made some of this myself 6 months ago it is yummy all from info from your channel
Glad to hear it.
I know this video is old, but just a little tip is the less you have to cut the melon on a cuttinboard the more juice youll have in the end. I have cut the melons in half and mashed the red fruit part with it still in the rine bowl, then dump it into a pot to mash more. This has made the yeild from each melon a lot higher for me. Maybe half a cup per melon saved.
Great video! Also thank you for all your videos. I just cracked open my first bottle of home made wine I made last summer! It is so good! 🍷🍷🍷
Thanks' for watching.
Do you think back sweetening with fresh watermelon juice and sugar would help improve watermelon flavor?
I’ve been thinking about watermelon wine for a while and I think I would use a watermelon concentrate or boil down the watermelon juice myself
Thank you for sharing.
I am an Alchemist in my mead making and you are a braver man than I am for this one lol. I have worked produce departments and have smelled the rotting watermelons and out of all but pumpkin it is the fowelest of them all so it is a flavor I will never attempt just because of that. I love your honest review of it, and am left wondering if you back sweetened it at all. also had the thought that a little white ash or oak might help a little while aging.
Random thought: try Watermelon Raspberry Wine or Mead. Raspberry might pair well to that almost Watermelon rind flavour.
Love ❤ your videos!! U do it so easy !! I love it ❤
Big fan , currently have a batch of black tea fig wine in secondary, wanting to add oak for aging . Would you have a specific kind of oak you could recommend? Thank you for your great content !
Sorry, no recommendations.
Great vid! I want to do some this year since we have so much watermelon started in the garden. Have you ever had watermelon pickles? Made from the rind?
Great videos
Tells were given:
Pours a small tasting sample
Repeatedly sniffs the glass
Several hesitant movements before tasting
Conclusion: Mr. Charles is not exactly a fan of watermelon rinds.
After tasting: looks like it tastes better than it smells.
I’m intrigued and seriously considering giving it a try. When they’re in season there are some really good, aromatic watermelons to be had in Turkish shops not too far from where I live. Watermelon, olive and feta cheese salad dressed with a lemon and mint dressing with a few slices of freshly baked crusty ciabatta style bread is pure heaven on a hot summer day. I’m thinking a glass of chilled watermelon wine might be just the thing with it. I might consider back sweetening it with honey: a Turkish friend taught me honey enhances the watermelon-ness of watermelons. Any watermelon drink she makes is sweetened with honey if it needs it. Not sure if I’d attempt watermelon mead. I might decide that after attempting the wine.
Hope you have better luck than I.
After watching a couple videos of people making watermelon wine it does seem you tend to get more of that bitter rind taste making wine from watermelon. Wonder if you were to add a pound of watermelon juice powder and half a gallon of grape juice; if that would give you a more of a watermelon smell/ taste from the heart of the watermelon? By the way just idea not seeking advice. I plan on making a strawberry watermelon mead next week. Using three pounds of strawberry blossom honey, the juice of three watermelons, a half gallon of grape juice, 32 oz of unsweetened Tazo iced passion tea, 8 oz Dragon fruit powder, 12 oz of strawberry powder, 1 tsp of wine tannin, mangrove mead yeast and hope this will be enough to fill a three gallon fermenter. Some far I have made a two batches of corn braggot, a banana durian bourbon spice chai mead and a maple mead with lapsang souchang tea. So fingers crossed this strawberry watermelon mead comes out.
Thanks!
Did you warm the juice any before adding the other ingredients? I'd love to try this recipe.
Do you have videos that show you making the final product
You can find those in my "Wine Making Process" playlist on my channel page under Playlist
❤ great
Just a thought...how about boiling down the watermelon juice to concentrate the flavor?
When you boil any wine, you get rid of alot of esters which are volatile and have some of the best fruit flavors and aromas. Boiling and pastuerizing meads or wines takes some of the best fruit characteristics out of it.
I suspect that would be tasty mixed with some apple cider
What do you do with all the wine you make? Like at this point you gotta have a full shelf at least haha
Because they're small one gallon batches, there's only a few dozen bottled at any given time. The one's that were revied good get saves, the one's that were only so-so get dumped.
As I said in other comments I enjoy your Technique and making wine but on this one I believe so-called seedless watermelon don't have the flavor as a seated watermelon have you thought about making wines with the yellow or the orange flesh watermelon
o, I thing this was a one-in-done wine for me.
Have you ever made paw paw wine?
I have no idea what that is?
@@DIYFermentation paw paw is a weird little fruit
@@DIYFermentation it’s a fruit native to American. Kind of taste like a banana and mango had a baby. Comes from the paw paw tree.
@@DIYFermentation ruclips.net/video/c8sVCfGTTjA/видео.html&ab_channel=DoingItCheap
The link here is for PawPaw Wine, it is homemade wine in 40 seconds! I have made it several times with great results.
Fruit wine is always better when chilled, just my humble opinion. That said I've heard that watermelon wine is tough to make, many use artificial watermelon flavoring.
I just tasted my grape wine and it tastes like vinegar, I used 16 lbs of grape, 4 litrs of water and 2 lbs of sugar, that was put in a bucket 10 days ago, I have been moving the bucker to mix the stuff every day, but today I wanted to remove the pulp and put it in a secondary fermentation carboy and when I tasted it, tastes like vinegar, is there anything I can do to save it and make it drinkable? Cheers
Sorry, but as stated in the very first comment "This channel does not offer individual winemaking advice."
I'd say that batch was moved way too much. Once there is any amount of alcohol in the liquid you need to stop touching it till the fermentation is done and it has been degassed and bottled.
The reason why seedless watermelon will never be seedless is because they are genetically modified to their extreme to make the seeds as small as possible. If you look at native wild watermelon from historical accounts (in realism art and literature) there was little to no red in the melon and the seeds were large pits of black.
Thank you for sharing.
I wonder, if putting in raisins and some of the flesh would make it a better wine? or put inn some 60% alcohol or 95% alcohol to get the alcohol content to a higher percentage, would make it a better wine or drink?
I would not know.
@@DIYFermentation Would be interesting to try out but first with raisins in the wine and some of the flesh, even.
Whenever I make wine I always use raisins but that is because i make apple wine from the tree in the garden.
Interesting channel you got here, I am going to try out the strawberry mead one.
Is the wine ready or you drank it alone 💔
Wish yu'd showed us the final hydrometer reading b4 yu tasted it.
Yeaaa make it cold 2 bring out the flavor
I let all my wines go dry .990 - .994 and then backsweeten.
I prefer my fruit wine chilled too but I see many winemakers like to do tastings with room temp wine.
I found that if you leave the pulp in that it taste like watermelon rind wine and not like watermelon wine.
Thanks for sharing.
Ad more watermelon to the wine
Is it dry?
I allow my wine to go dry, and then back sweeten to taste.
@@DIYFermentation so naturally this wine would have a dry taste?
i mean i mean i mean
When wine is red why to add tea leaves -_-?
Adds tanin
15:26 watermelon rind? I think I’ll stop at watermelon flavored kefir. Why ruin perfectly good watermelon just to make it take like horrible rind.
I don't sugar coat my videos. I tell it like it is good, bad, indifferent so others can know what to expect.
@@DIYFermentation and your honest assessment is much appreciated.