What to do with 10 Watermelons before they go bad?

I live here in the woods and hills of the Ozarks, not to fer from Jed Clampett. I have a bunch of elderberry trees I'd like to make wine with....Not the trees but the berrys.
Elderberry wine is fantastic!
If I can out wrestle the birds to get them.
Yeah, that is an issue. I had to take a few yards of tulle and wrap My grape vines to keep the birds from stealing the grapes. They're almost ripe and I"m looking forward to a batch of concord grape jelly!
We get wild mustang grapes but they are bitter...Lot's of raspberries, blackberries, huckleberries....
yeah, I have a raspberry and blackberry bush, but they haven't started yielding much fruit yet. Huckleberry might be interesting. Might be better in a mead though.
 
Watermelon wine?

Shit...there goes the neighborhood.
Going to be glorious! hehe

350
 
Well, in My case, I decided to put a couple of buckets to good use and make some watermelon wine!

Ended up making 11 gallons of watermelon wine!!!!

The one on the left if 4 gallons of watermelon with a gallon of apple juice and the one on the right is 6 gallons of straight watermelon.

I used My juicer to help separate the pulp from the liquid. Worked pretty well too.


Damn, I was hoping this was a Klan guy asking.......what to do with 10 bad mellons....give it to white women to take to a all black club in the south!!

There is no way you aren't a troll.

LOLOLO....and there's no way in hell, your not as stupid as you appear here on a daily basis, no fuckin way

Ohhh name calling, you're so witty and creative. Tell you what, if I'm so stupid, contest any point I've made recently, right here, right now. Go on, make my day.
Whatever you say wingnut pumpkin. Your immediate ancestors pumped a lot of kin, didn't they?
 
Well, in My case, I decided to put a couple of buckets to good use and make some watermelon wine!

Ended up making 11 gallons of watermelon wine!!!!

The one on the left is 4 gallons of watermelon with a gallon of apple juice and the one on the right is 6 gallons of straight watermelon.

I used My juicer to help separate the pulp from the liquid. Worked pretty well too.



That's waaay better than my suggestion, target practice...good idea, hope it tastes awesome cheers
 
Whatever you say wingnut pumpkin. Your immediate ancestors pumped a lot of kin, didn't they?
Stupid personal attacks on a 15 year old who, I always thought, was on your side of the political spectrum?

Her response (to a left-wing nut) was ISSUE based, and not personal at all, while you attack her as if you were one of our left-wing trolls.

I'll assume you simply weren't following the thread flow, but your response was unwarranted.
 
I live here in the woods and hills of the Ozarks, not to fer from Jed Clampett. I have a bunch of elderberry trees I'd like to make wine with....Not the trees but the berrys.
Elderberry wine is fantastic!
If I can out wrestle the birds to get them.
Yeah, that is an issue. I had to take a few yards of tulle and wrap My grape vines to keep the birds from stealing the grapes. They're almost ripe and I"m looking forward to a batch of concord grape jelly!
My grandma used to make grape jelly every year with the old grapes that grew along the fence of her back yard.
 
A few steps. After I juiced the watermelons, I added sugar to the approximate alcohol level I wanted. The hydrometer reading for the juice was 1.03 which is about 4% ABV. I wanted 1.16 so that it would be nearly 16%. I overshot the mark on the six-gallon bucket and ended up with 1.185. LOL. So the yeast I used is viable up to 15% alcohol which means I won't have to back sweeten that batch. I should end up with nearly 17% and a lightly tart wine. I added some yeast energizer and nutrient, then some wine tannin, pectin enzyme (for clarity later on). I forgot to put a Campden table in the first batch so I'm worried there may be some stray yeast strains. That was it. I pitched a WLP 720 wine yeast so it should be good.

On the second batch, I did the same except that I used a Campden tablet and let it sit overnight to kill off any wild yeast. I also took better care with the sugar and decided to go a bit lower on the alcohol and went with 1.1 which should give Me about 12 to 14%.

Oh, I used just straight granulated white table sugar.

ETA: Oh, and the second batch I used a LALVIN EC 1118 champagne yeast.

That sounds complicated! My son and his wife tried making watermelon wine last year - it was quite a process but did not turn out well. I'll share this with them. I tried making corn cob wine a few years ago from a recipe in one of my Foxfire books - it turned rancid before it made wine - had to throw it all away! Yuck!

Good luck - watermelon wine sounds yummy.
 
A few steps. After I juiced the watermelons, I added sugar to the approximate alcohol level I wanted. The hydrometer reading for the juice was 1.03 which is about 4% ABV. I wanted 1.16 so that it would be nearly 16%. I overshot the mark on the six-gallon bucket and ended up with 1.185. LOL. So the yeast I used is viable up to 15% alcohol which means I won't have to back sweeten that batch. I should end up with nearly 17% and a lightly tart wine. I added some yeast energizer and nutrient, then some wine tannin, pectin enzyme (for clarity later on). I forgot to put a Campden table in the first batch so I'm worried there may be some stray yeast strains. That was it. I pitched a WLP 720 wine yeast so it should be good.

On the second batch, I did the same except that I used a Campden tablet and let it sit overnight to kill off any wild yeast. I also took better care with the sugar and decided to go a bit lower on the alcohol and went with 1.1 which should give Me about 12 to 14%.

Oh, I used just straight granulated white table sugar.

ETA: Oh, and the second batch I used a LALVIN EC 1118 champagne yeast.

That sounds complicated! My son and his wife tried making watermelon wine last year - it was quite a process but did not turn out well. I'll share this with them. I tried making corn cob wine a few years ago from a recipe in one of my Foxfire books - it turned rancid before it made wine - had to throw it all away! Yuck!

Good luck - watermelon wine sounds yummy.
It isn't really, but you have to follow some steps to prevent it from getting off flavors and so that it clarifies well. No one really wants to drink a cloudy wine (even though it wouldn't harm you to do so).
 

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