Watermelon Wine 

How did it turn out?

Please if any pointers

Use lots of sugar, and make sure your watermelons are not to ripe, because the wine will smell like feet if not. Knock on those melons, you want them good and hard, avoid as much rine as possible, you just want the red meat. Use the melons as soon as you get them, and if you cant keep them somewhat cold. Watermelon can be trick, some times it will be great and then all the sudden start smelling like feet, or a little pukey, You will most likely avoid a lot of this in distillation but better safe then sorry, no one wants stinky liquor.

But fermenting can’t keep it cold and I cooked it to long so it has a weird smell I have apple going right now then I’m going to try and distill

LMAAAO

.....😐

Nah, it's way better. Mad Dog is just cheap "fortified" bullshit with some flavoring added to it. That stuff will drive a person crazy.

Thanks for watching

For sure, and that water melon wine started out good, but actually over time it kind of started smelling like feet i regretted doing a 5 gallon batch should have just done one. I think my watermelons were a little to ripe, and i bought them from Walmart so that was probably a factor. That was the only wine i really ever had change the smell like that after bottling, i still drank every last bottle though, got to the point where i would add a little sugar to it when i would pour a glass. Also if i make it again i will cut it with spring water, maybe half and half.

@@philbillymoonshine7356 If you have room in your yard start a melon patch. Watermelons are easy to grow, and once you get used to having your own clean, fresh, natural fruit you'll never want that bullshit from a grocery store again. They pick all that garbage before it's ripe, so it ships better and lasts longer on the shelf. It doesn't ripen up just sitting there the same as it does on the vine, and it may be starting to turn by the time you buy it. So yeah - I think that might have been the problem. Watermelons probably give you the best bang for your buck in terms of how much space they take up in a garden, compared to how much fruit/juice you get, unless you already have fruit trees that are producing. Strawberries are my favorite, but you have to grow a shit-ton of plants to really make it worthwhile. If you don't like to garden, get your melons, berries etc from a local farm stand. The Walton family is plenty rich enough already, anyhow.

I actually have a batch of watermelon wine that just got done, inspired by you of course. I also did a batch of coconut wine made from dollar store coconut milk. i did a batch using mj bud trim but youtube wont let me post it on my channel. thanks again you guys rock!

Because watermelons cost money, but sugar and water are cheap. It takes a lot of fruit to get five gallons of pure juice... so almost all the recipes you see are about 3-4 parts water, one part fruit, and one part sugar (more or less). If you grow your own or don't care about the cost, you're absolutely right. Just mash up the fruit, strain out the pulp as best you can and use that. As you said, reducing the juice will mean you don't have to add as much sugar to get the ABV you want. And it will taste more like fruit, not sugar wash. It just depends what you have to start with, really.

Hell yeah made me wanna make some hairy buffalo and just use the hollowed out melon as the punch bowl.

it's called star san if you have to you can just clean everything really good with soap n water but you have to make sure it is really good n clean

@@philbillymoonshine7356 Thank you very much!! I've been doing it with soap/water and then VERY hot water rinses...

@@TheBellmare same but I found a very good sanitizer that works better then anything. My secret though sorry.

@@paulr8308 no need to share bullshit, there's enough going around without you.

@@TheBellmare If you don't have sanitizer, you can also just bring your water to a boil before you pour it over the fruit. That will kill anything on the fruit or the bucket. Then cover it tight with little or no headspace and let it cool down before pitching the yeast, or the heat will kill the yeast, too. From there it's all the same stuff you would normally do. People made wine for thousands of years before they had store-bought soap and sanitizers... ;)

Immersion blender

carboy is a big glass jug, you can just use a bucket, cold crash is when you put it in the refrigerator when you get it cold all the leftover yeast and solids sink to the bottom, it helps when transferring.

Light kills the red color in almost any fruit wine. Strawberry wine will go almost clear (white) if you leave it in sunshine. But it's still going to get more pale even if you keep it in the dark, that's just the way it is. I suppose you could add a couple drops of red food coloring if you really want it to look RED, but I never bothered.

@@dogslobbergardens6606 or maybe citric acid will help preserve the color

@@ARCSTREAMS I honestly don't know about that, try it with a gallon and see what happens :)

@@dogslobbergardens6606 why a gallon? just a small sample of a cups worth should be good ,im sure there must be some other preservatives that should work ,citric acid is just a thought because it's something i have on hand , sodium benzoat would be another ,just a matter of doing a bit of research

@@ARCSTREAMS I just said gallon because most people make batches by the gallon. Try whatever you want. I don't know much about those kinds of preservatives, I keep my wines pretty natural and simple. Let us know if one of those ideas works!

His part of the video got cut off at the end because he got a phone call while recording lol we record all of our vids from iphones.

That's a myth. Fruit wine doesn't make hardly any methanol in the first place, and the ethanol in your wine actually stops the tiny amount of methanol from doing you any harm when you drink it. It's not at all the same as distilling, if some asshole doesn't take out the foreshots/heads/tails, or adds some bullshit to it. Apparently that was a real problem back in the Prohibition "bathtub gin" days. Basically... don't worry about it with wine. The myth about bad liquor in wine comes from people using "freeze distilling" or "freeze jacking" where you freeze wine or cider to remove a lot of the water. (The water ices up but the alcohol doesn't, so you just pour the liquor off when you take the whole mess out of the freezer.) That definitely concentrates fusel alcohols too, which taste *awful* and make hangovers worse, but even then there's still not enough methanol to make any difference. If you let air get to your finished wine, it will turn to vinegar from natural bacteria in the air. Which you don't really want to drink a lot of... but that's not methanol either.

def worth it on the time

Pectic enzyme clears out - pectin. That's it. It doesn't do anything about fruit solids. If you use the enzyme but don't strain or filter, you will just have clearer wine with a bunch of crap still floating in it. Yes it's worth it but you want both the enzyme and some sort of filtering or it's kind of a waste of time.