Watermelon wine: how to make it at home, 6 simple step-by-step recipes

Many are skeptical about the idea of making wine from a juicy summer product. They make compelling arguments, forgetting that by adding some ingredients, almost any berry or fruit can be made into an alcoholic drink. Wine made from fresh watermelon will diversify your usual diet and become the main highlight on the holiday table.

Content

Features of product preparation
How to make watermelon wine at home
Simple recipe
From evaporated juice
With oak chips
With added acid
Strong watermelon wine
With lemon and grapes
How much can you store and how should you store it?
How and with what to taste homemade watermelon wine

Features of product preparation

Watermelon wine will preserve many of the beneficial properties of this giant berry.The drink prepared according to the recipe has an unusual pinkish color. Takes on an amber warm tube tone.

Since watermelon contains a lot of water, some recipes require steaming it. This will make the aroma and taste more intense and add strength to the finished drink.

You should be especially careful when choosing berries for preparing the drink. Only high-quality options that contain a lot of sugar are suitable. Typically, these watermelons are of late varieties, have an orange spot and a dry root. Choose products with minimal sugar content.

You can also make it from medium-attractive watermelons, but in this case more sugar is added and the fermentation process will take much longer.

How to make watermelon wine at home

Choose one of your favorite recipes.

Simple recipe

To make wine according to the simplest recipe, you don’t need any special skills. Taken:

10 kg of juicy red watermelon pulp;
4 kilograms of sugar;
100 grams of citric acid;
100 grams of raisins.

Prepare a large enamel container for fermentation. All the ingredients are put in there, mixed and left in a warm place. After three days, when the pulp appears, you need to install the shutter and leave it at room temperature for 3 weeks. If you need to speed up the fermentation process, then add three drops of ammonia, but it can give a slight specific taste.

Next, the young wine is decanted, leaving a minimum content of must. It is bottled and placed in a dark place.

From evaporated juice

From the evaporated juice, the wine turns out to be richer in taste, bright and extraordinary.In order to prepare it, you will need the usual list of ingredients, but the cooking technology itself changes.

The watermelon is turned into juice, heated over low heat, but make sure that the liquid does not start to boil. A third of the volume should be gone. After this, the concentrated juice is cooled, wine yeast or raisins are added, the mash is added and the fermentation ends for a month. To enhance the taste and better preservation, you can take lemon juice and immediately add it to the composition.

With oak chips

Tannin is a substance found in wood that gives the specific taste to wine kept in oak barrels. But since it’s quite difficult to find these, you can take special oak chips that will remind you of the natural aroma. You can buy them in wine shops or make them yourself.

If the second method is chosen, then you first need to get wood. French oak, which is not always found in the latitudes of Russia, is better suited. But you can take any other one. Raw wood is not used; it must be fried in a frying pan until golden brown.

Oak chips are placed during the long ripening stage of wine. In this case, you can use one of the above recipes, as it will turn out great with both.

With added acid

Citric acid acts as a preservative that will prevent the wine from spoiling. In addition, it improves taste and aroma. You will need to take:

11 kilograms of watermelon pulp;
15 grams of wine yeast;
600 grams of sugar;
10 grams of tannic acid.

All ingredients need to be mixed. They install a water seal and move the large container to a warm room. Fermentation takes up to a month. When it stops, you need to pour the wine.Filtration is carried out in a convenient way, and the wine is poured into jars. But you can’t use it yet. It should ferment on its own for up to 3-4 months in separate vessels. Only then will the watermelon notes combined with a sour tint be revealed in full force.

Strong watermelon wine

Strong watermelon wine tastes like expensive liqueur. Greater strength is achieved by adding the maximum amount of sugar. In this case, an ordinary dessert wine is first produced, and only then, after fermentation, more sugar is added to it. You will need for this recipe:

10 kilograms of watermelon pulp;
12 kilograms of sugar (half for fermentation and before infusion).

Strong watermelon wine is made using a standard algorithm. But no sugar is added at the second stage. It needs to be made in syrup form. To do this, you need to dilute it in a ratio of two to one and add it to the total mass.

If this method does not provide sufficient strength to the drink, then you will need to resort to extreme measures. You can add strength to the drink by adding another alcohol, for example, regular high-quality vodka. You can also take pharmaceutical alcohol, but in reasonable quantities.

With lemon and grapes

This watermelon wine will amaze with its unsurpassed aroma and taste; it will not be a shame to treat guests during the festive table. Lemon and grapes will highlight the sweetness of watermelon, mask these notes a little, and add sourness and a citrus tone. You will need to take:

10 kg of watermelon pulp;
2 large lemons;
3 kg of small, but juicy, sweet grapes;
4 kilograms of sugar;
100 grams of citric acid;
100 grams of raisins.

Prepare an enamel container for fermentation. All the ingredients are put in there, mixed and left in a warm place.After a few days, strain off the cloudy sediment and ferment for 3 weeks. Then they act according to the classic scenario.