To get watermelon wine you need to add sugar to it. Many different recommendations for the amount of sugar. Everything is pretty simple. The watermelon juice itself contains from 7 to 9%. For normal fermentation, the minimum sugar content should be brought to 14-15% (dry wine will be obtained). In Russia, dry wines are not in such demand, as, for example, in the Caucasus. The people like semi-sweet and sweet wines more. Therefore, you need to bring the sugar content to 28-30%. Part of it will turn into alcohol, and the remaining proportion will sweeten the finished drink. Therefore, it is not difficult to calculate the dose of sweets. About 200 g per 1 liter of juice. But winemakers now traditionally call this a raw material a must.
It should be remembered that watermelon juice is very quickly oxidized by air, therefore, between its receipt and the beginning of wine-making operations, it is necessary to reduce the time to a minimum.
For fermentation, it is advisable to add several berries of raisins or fresh grapes (do not wash!) For each liter of wort. You will need to make a water shutter or pull on a medical rubber glove, with a small hole in one of the fingers. It is necessary to leave a small air gap in the container, since fermentation is accompanied by the release of foam.
Having installed the fermentation bottle in the dark, it is necessary to ensure the access of heat (t = 18-25 ° C). Now it remains only occasionally, every two to three days, slightly shake the liquid to activate the gas outlet and accelerate fermentation.
Fermentation lasts from a month to three. As soon as the release of the bubbles has stopped (the rubber glove has fallen off), the process must be stopped. Wine is poured with the help of tubes in bottles. It must be securely closed and sent to the basement before winter. There it will ripen, so that already in the New Year to please everyone with its taste. True, from a pale pink look, the wine will acquire a slightly orange color. This is not scary, such is the specificity of ripening.
Wine from watermelon: a recipe for cooking at home
For many people, it is a real discovery that watermelon can be used as the main raw material for making homemade wine. Although home winemakers successfully use various fruits, fruits and berries, resulting in a tasty and mild alcoholic drink, wine from watermelon is extremely rare, and not all craftsmen take experiments with its preparation.
Those who prepared such wine, or at least tasted it, argue that not all lovers of homemade wines will appreciate the taste of the drink. Although wine from watermelon has a pleasant rich color and aroma, during its storage it gradually becomes light red, and its taste is original and refined.
To make this drink in ordinary home conditions, it is important to consider some of the secrets of the technology. The quality of watermelon wine is influenced by several main factors that must be remembered during the preparation of a drink:
- Watermelon is 94% water, and its sugar content is approximately 8%. For this reason, the drink may turn out to be excessively watery, so some winemakers pre-evaporate juice from watermelons,
- For the preparation of wine, only ripe berries, the sweetest varieties, are suitable,
- Each watermelon should be even and peeled
- All instruments, accessories and containers must be thoroughly sterilized,
- Separating the flesh from the peel, it is necessary to ensure that the light unsweetened part or the seeds do not get into the drink, because of which the wine will get strong bitterness and will be spoiled,
- Squeeze the juice out of the pulp instantly before it winds,
- Fermentation tanks must be filled with wort not completely, but by 75-80%.
The necessary ingredients for making wine from watermelons are:
- Sweet watermelons - 10 kg,
- Sugar - 4.5 kg,
- Unwashed raisins - 200 g,
- Lemon - 1 pc. Per 1 liter of juice.
The technology for making watermelon wine includes the following steps:
- Cut out all the pulp from the watermelon and remove the seeds, after which the finished raw material is crushed using a blender,
- In the resulting homogeneous mass add raisins, which are not washed, because on the surface of the berries there are yeast that contribute to the activation of the fermentation process,
- Then add lemon juice to the mixture,
- The container with a must is covered with gauze and bandaged, protecting it from insects or debris, after which it is insisted for 2-3 days in a dark warm place, daily mixing the whole mass with a clean hand, twice a day,
- After the first signs of fermentation appear, in the form of hissing, air bubbles and an acidic smell, 150 g of granulated sugar per 1 liter of juice is poured into the wort, thoroughly mixed and poured into glass jars,
- A rubber glove is put on each jar, with a hole punctured in one of the fingers,
- After 3 days, another 150 g of sugar per 1 liter of juice is added to the wort and the procedure is repeated, after another 4 days,
- The fermentation process ends after 3-4 weeks, as evidenced by the deflated glove, the appearance of sediment at the bottom of the can and a light shade of the drink,
- Watermelon wine is poured into a clean container using a thin tube, adding cans or bottles to the very top, leaving no room for oxygen,
- After tasting, if necessary, the wine can be sweetened with sugar or fixed with strong alcohol,
- The wine is bottled and sealed, leaving the drink to ripen for 2-2.5 months,
- Wine from watermelons is stored in a dark, cool room, preferably in the refrigerator or basement, and once every two weeks it is drained from the precipitate into another container,
- The drink can be considered ready if the sediment at the bottom no longer appears.
Shelf life of watermelon wine is about 12 months, but it is better to have time to consume it in a 9-month period. If the user wants to get fortified wine from watermelon, then before ripening the drink, add 150 ml of vodka per 1 liter of wine or 80 g of alcohol, for the same amount of drink.
Given that wine from watermelons is a non-standard drink with a special taste, it is worth carefully choosing the choice of dishes, products and snacks that will be combined with it. As a suitable snack, home craftsmen recommend choosing not sharp cheese, assorted fruits, cakes with butter cream or desserts.
It is best to avoid dishes such as fatty pork, poultry or fish, because they not only do not combine with the drink, but can also shade its negative sides.
Serving watermelon wine is best in beautiful glasses or wine glasses, where it can be poured on the laid berries of currants, strawberries, raspberries, pears or just on a fruit mix made from mixed ingredients.
Although wine from watermelons may not be the main homemade drink, it will most likely surprise all guests and delight them with its luxurious aroma, color and taste.
Home Alcohol Recipes
To make watermelon wine at home is a very real action, despite the opinion of many skeptics in this matter. As a result, you get a wine with a pale pink tint, later it can become light red.
This wine is for lovers, since it is impossible to say that it has an incredible taste, but it cannot be said that this wine is bad.
I offer you a recipe for this wine, I will definitely tell you about the ingredients and the technology of its preparation.
Take only ripe watermelons (preferably at the end of the season), they contain a large concentration of important solids. If you take the fruits at the beginning of the season, then it is unlikely that you will be able to get satisfaction from the result of your work, as the wine will turn out tasteless.
From juicy, but not quite ripe fruits, it is best to make a watermelon with vodka. You can make such a “cocktail” very quickly, without difficulty, and the result will please you. It can rightfully be considered the ideal solution for a picnic.
So, I want to describe in more detail the whole process of how to make wine from watermelon at home.
We will need the following ingredients:
- 8-10 kg of watermelons
- 4-5 kg of sugar
- 150g grape sourdough (you can use unwashed raisins)
Take 10 kg of watermelon, 150 g of unwashed raisins (you can take wine sourdough), 5 kg of sugar. The amount of sugar can be adjusted, taking as a basis that for every liter of juice there is 0.5 kg of sugar.
Keeping this ratio, you will get an excellent dessert drink with a pleasant taste.
You can’t do without adding sugar, because the sugar content in the fruits themselves is insufficient for winemaking.
Instead of raisins, if you wish, you can take unwashed grapes about a hundred grams and knead it well, and then add it to the wort.
So, get acquainted with the main stages of making homemade wine from watermelons.
- Peel the watermelon, remove the seeds, cut the pink pulp into pieces.
- Beat the collected flesh with a blender to make a homogeneous liquid mass.
- Add raisins or wine starter, cover the container with gauze and leave the workpiece for 2-3 days.
- As soon as the fermentation process begins (foam appeared, hiss is heard), add 150 g of sugar for each liter of juice, mix and transfer the prepared wort to a fermentation tank, install a water seal (you can use a medical glove with holes).
- Install a fermentation tank in a room where there is no direct sunlight (it is better if it is a dark room) and the temperature is 18-23 ° C. After two to three days, drain 2 liters of wort and add sugar (per liter of juice 100-150 g). Pour the resulting syrup back into the fermentation tank.
- Four days later, do such an action twice.
- After 4 weeks, fermentation should stop (the glove will deflate, there will be no bubbles on the seal). By this time, the sediment will be at the bottom of the tank, and the wine will become light. So, it's time to drain it from the sediment.
- Young wine from watermelon is carefully poured into a different container using a tube, tightly closed with a lid and placed in a dark, cool place for 90 days to mature, after which the taste improves significantly.
- Pour homemade wine into bottles, tightly cap and leave in a cool place for storage. The term is up to 14 months.
I remind you once again that it is not worth waiting for a wine with an incredibly excellent taste. Due to the small percentage of solids contained in melon and watermelon, they are considered not the best raw material for making wine. But for the sake of variety, you can cook a couple of liters. In addition, you can stun your guests with such wine, since there is no sale of watermelon wine.
Aromatic Watermelon Wine
The recipe for a tasty drink includes the following ingredients: - 150 grams of grapes, you can take dry berries, - granulated sugar - 4.5 kg, - 10 kg of watermelons.
To get dessert alcohol with a pleasant aroma, you need to take about a pound of sugar for every liter of watermelon juice. The taste of a drink prepared in this way will surprise and delight. Some advise you to dispense sugar without making this wine. You can’t do this, because sugar content is too low in a watermelon.
If you use grapes, do not wash it before use. It is best to take dry berries - raisins.
1. Watermelon must be thoroughly rinsed. After it is cut into small pieces. Remove the green skin, black seeds and the white part of the fetus. Only the sweet red part remains. We need it for winemaking. 2. The pulp must be finely chopped. You can do this with a blender or meat grinder. Some just wrinkle watermelon with their hands. Choose any method convenient for you. 3. In the mixture you need to enter raisins or grapes. Then the neck of the vessel is covered with gauze. Then it is put for several days in a place where it is warm. The rays of the sun should not fall on the vessel. 4. Now you need to wait for the first signs of wort fermentation. It will begin to hiss, foam will most likely appear on the surface. After this, you need to do the following: add sugar to the mass at the rate of 150 grams of granulated sugar per liter of liquid. Stir the wort well. Then pour the solution into a large container where the main fermentation will take place. Be sure to take care of the water seal. You can install a regular rubber glove on the can. Importantly, do not forget to pierce one finger in the product. 5. The vessel must be placed in a sufficiently warm room. The air temperature in it should be at least 19 degrees, but not more than 24. After three days, it is time to introduce the next portion of granulated sugar. Add 130-140 grams of sugar per 1 liter of drink. This must be done very carefully. Remove the water seal. Pour 1.5 liters of juice into a clean container and place the right amount of granulated sugar in it. Pour the syrup into the wort, reinstall the water lock. 6. Sugar should be added on the fourth and eighth day after the last procedure. 7. Fermentation takes an average of a month. How to determine the end of the process? The first sign is that the glove was blown away or the water seal stopped bubbling water. The wine should become lighter, and a dense layer of sediment falls to the bottom. Now you need to remove the drink from the sediment, and then leave it to ripen. 8. Never drain the liquid over the edge. You will need a tube through which you pour the wine from the watermelon juice into another clean vessel. Cork it with a lid. After, leave the drink for 2-3 months in a sufficiently cold (8-12 ° C) place. Do not allow direct sunlight to fall on the vessel. The taste of the drink after ripening will be much more pleasant. 9. Next, pour wine into sterilized bottles. Cork vessels tightly. Wine can be stored for about a year. It is advisable to use it for 9 months.
Wine from watermelon cooking recipe
To prepare 8 liters of table watermelon wine you will need:
- 10 liters of fresh watermelon juice,
- 650 g of granulated sugar
- 2.5 g of tartaric acid,
- 10 g of tannic acid.
All ingredients must be combined and stirred until sugar is completely dissolved, then place the mixture in a tightly sealed container, which is put in a dark, cool (but not cold) place. Literally, during the first two days, violent fermentation begins, the appearance of which can be determined by the hissing inside the tank. It is not worth opening the wine during the ongoing process, as this may delay its readiness.
After the end of the hiss, you can open the container with the finished drink and, having filtered it, pour it into clean bottles. Young watermelon wine is transparent, has a light pink color and the smell of watermelon pulp. Yearly ripening in a dark, cool place makes the drink more saturated and tastes good. In this case, its color may acquire shades of orange or brown.
Fortified Watermelon Wine Recipe
Fortified wines are also prepared from watermelon juice. All preparatory procedures are similar to those described above. But before bottling it is additionally filtered, and then diluted with vodka (about 150 ml) or alcohol (about 70-80 ml) for each liter.
Some winemakers here add a syrup of cherry or currant origin (three tablespoons per liter). The color of the wine becomes saturated, the new aroma will only decorate the finished alcohol.
Individual masters strive to give a certain sharpness and piquant flavor. They still add cinnamon and star buds at the fermentation stage. Then the wine acquires an original taste.
There are lovers who add wine to each bottle with a small twig of lemon balm or a couple of peppermint leaves. Then a special mint flavor is formed, which in combination with the smell of watermelon creates something delicious. Only having tried it once, you can subsequently try to repeat this unexpected set of ingredients.
Melon gives not only watermelons. Melons also grow on it. In Russia, Mirzachul melons, called torpedoes for their shape, are in special demand. Under the hot sun of Uzbekistan, these melons gain up to 21% sugar (even more than sugar beets). They are distinguished by a special aroma from the warm edge. In addition to the traditional torpedo melon, there is also? ? the melon is slightly oval in shape with a peel similar to the skin of a crocodile (large scales). It also grows in the countries of Central Asia (Uzbekistan, Turkmenistan), in the driest desert. Due to the lack of moisture in the fruits of this melon, sugar content increases to 23%. Excellent aroma and taste? these are the main distinguishing features of these fruits.
Of course, the easiest way is to cut the melon into slices and eat it. But you can get them amazing wine. To do this, cut in half and remove the seeds and placenta around them. The peel is now cleared. It does not contain sweets, so it should not be used in winemaking. You can squeeze the juice simply by hand, or you can squeeze it through a centrifugal juicer. To start the fermentation process, you need to add raisins, preferably black grapes. Everything is placed in a glass container and is blocked by a water lock.
Fermentation is pretty fast. In two to three weeks, the wine is ready. It is filtered off and then sent for ripening. This drink is decorated with various aromatic additives, from them the taste of wine only improves.
Watermelon Punch at Home
Punch? This is a generalized name for different cocktails, mainly alcoholic ones. В различных сочетаниях с водкой и крепкими винами несложно сделать такой напиток, используя арбуз. Летом в сильную жару они позволят ощутить легкую прохладу и познакомиться с приятным легким алкогольным продуктом.
Сочетания самые разные. Иногда используют дольки арбузной мякоти без косточек, которые помещают в бокал с вином или шампанским. Чаще добавляют свежевыжатый сок. Он еще не успел окислиться, поэтому в сочетании с другими напитками окажется интересной добавкой.
В некоторых странах, исповедующих Ислам, за арбузным соком скрывают и крепкие напитки, например, портвейн. Juice is added to the wine, then at the table they do not pronounce the names of alcohol, claiming that they use sweet berry with melon. Such a trick at an evening feast is somewhat reminiscent of how these peoples consume alcohol, after pouring it into red and white teapots. Behind each color of the teapot, respectively, are either cognac or vodka.
Arctic and Antarctic polar explorers also like to dilute fresh watermelon juice with vodka or alcohol. They argue that from such a combination of a southern fruit and a strong drink, even during a severe cold it gets warmer. The punch is easy to drink, leaving only a pleasant aftertaste reminiscent of the warm summer days.
Student method of making an alcoholic watermelon drink
For preparation you will need: - one watermelon for about 7 kg, - 10 liters of water, - a liter of vodka.
Rinse the watermelon thoroughly. Take a large syringe, and piercing the berry from all sides, pour all the vodka into it.
After this, it is necessary to put the watermelon in cool water, and it should cover the berry completely. After 3 days, the fetus should become very soft. Water needs to be drained. Pierce the watermelon so that juice begins to flow out of it. After you need to pour the drink into bottles. Now your tincture is ready for use.
The taste of the drink turns out to be peculiar due to the fact that not only juice but also the peel with seeds participated in the fermentation process. But in any case, it’s worth a try. Suddenly this drink will become your favorite.
Cognac from melon
Melon moonshine is tasty, but it is sometimes used to produce? Quick? cognacs. The finished drink is placed in the tank of a rotary type washing machine. Oak shavings are added here, you can use oak bark. For each liter, about 100 g of dubia will be required. To prevent alcohol from evaporating, close the top with a plastic wrap.
The machine starts working for an hour and a half. After the end of the work, the drink suddenly acquires a brown tint typical of cognac. A specific cognac aroma is mixed with the aroma of melon. The residual sweetness of moonshine and gustatory properties indicate that an original and surprisingly interesting drink was obtained.
Such cognacs were once exhibited for tasting at various research institutes of winemaking of the USSR, as well as at international exhibitions. Specialists with vast experience highly appreciated this type of cognac. They assumed that the exposure exceeded 5 or more years. When they learned the features of the production of such cognac at home, they were amazed at the simplicity and manufacturability of this product.
At one time, it was even taboo on the dissemination of this secret, since then the real cognac production could simply be minimized. The technology is completely changing, and the finished high-quality cognac will become no more expensive than moonshine.
Homemade watermelon wine - the first recipe, winemaking
Before making wine from watermelon according to this recipe, you need to purchase the appropriate additives - tartaric and tannic acids or a ready-made mixture of acids; these ingredients are sold in special wine-making shops - google to help. We have to get a strong table wine - it is it that best of all corresponds to the flavoring characteristics of watermelons and is well stored. Using the table below, you can change the proportions and make any other type of wine from watermelons.
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A table for compiling 10 l of wort for making 8 l of wine from watermelon (acidity - 0.6%, sugar content - 8.0%)
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- watermelons (whole) - 11-12 kg,
- sugar - 1.5 kg
- tartaric acid - 5.4 g,
- tannic acid - 20 g,
- top-grade wine yeast - according to the recipe on the package.
In the preparation of such wine there is absolutely nothing supernatural, only all work on obtaining juice and setting the wort should be done quickly, otherwise the final drink may acquire an unpleasant “vegetable” flavor. It is advisable to prepare in advance all the necessary equipment.
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- We cut the crust from the watermelons together with the white part, select the seeds, cut the flesh into pieces and quickly send it under the press or squeeze it in any other way - with a juicer, gauze and so on.
- Yeast should first be scattered in a small amount of warm water with sugar. We are waiting for them to start working. We add sugar and acids to the juice, mix thoroughly until complete dissolution, introduce yeast, top dressing (or a few drops of ammonia) and put under the lock.
- Wine will wander from a week to three, depending on temperature and many other factors. When the fermentation is over, the liquid clarifies, stops letting foam, a dense precipitate forms at the bottom of the fermenter, and the water seal stops bubbling.
- The fermented wort is carefully removed from the sediment and poured into a smaller container - so that the wine occupies 90-95% of the space. We transfer the bottle to a cool dark place, put it under the water lock for a couple more months.
- During the secondary fermentation, the wine will lighten further, the spent yeast will fall to the bottom in the form of dense white flakes. Every 2-3 weeks, the drink needs to be decanted, otherwise it will be bitter.
- Once the wine has become completely light and the precipitate no longer forms - it can be bottled.
Such homemade wine from watermelon is stored for up to one and a half years, it fully reveals its aroma for 2-3 months in bottles.
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The second recipe - with limes and heat treatment of fruits
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This recipe uses a slightly different method of extracting juice - the pulp is heated on fire, which will make it easier to squeeze the pulp with seeds, dissolve sugar, kill wild yeast and other microorganisms in the must, and also boil the juice slightly, thereby increasing the concentration in the must of the missing dry substances. Wine acids are replaced by lime juice (in extreme cases, it can be replaced with lemon juice).
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- large (8-10 kg), ripe watermelon of any kind,
- 3 kg of sugar
- 3-4 medium limes
- wine or champagne yeast + top dressing.
It’s a bit more difficult to prepare a drink, more equipment will be needed, but the wine will turn out to be more stable, rich and tasty.
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- We clean and cut the watermelon directly with the bones. The pulp is placed in a saucepan and heated over medium heat, constantly stirring the watermelon porridge. Do not boil! We should get almost pure juice with a little solid and floating seeds. Cool the juice a little and pass through a colander covered with a couple of layers of gauze.
- We need exactly 3.5 liters of juice - the rest can be drunk or proportionally increase the sugar content in the must. Squeeze the juice from the limes separately, mix it with watermelon, add sugar and pour it into the pan again. Bring the mixture almost to a boil, stirring constantly, after which - cool to 25-30 °.
- Yeast to scatter. Pour the wort into the fermenter so that its volume is filled up to a maximum of 2/3 - the rest of the space is needed for the foamy “cap” formed during rapid fermentation. Add yeast, top dressing to the container, put a water lock on top and put in a dark place at room temperature.
- Wine wanders in almost the same way as in the previous recipe - at first a couple of weeks in the main container, after the disappearance of signs of fermentation it must be decanted and transferred to a smaller bottle, at least 3/4 of the volume and transferred to a cool place. Secondary fermentation lasts a couple of months, with mandatory periodic decanting, after which the drink can be bottled.
According to this recipe, homemade wine from watermelons is more stable and durable, resistant to souring and disease, although slightly less aromatic. It can be stored for longer - up to 2 years. If you start the process in September, it will be possible to uncork the first bottle already for the New Year, surprising yourself and guests with the taste and smell of fresh watermelons so unexpected for winter!
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