Watermelon Wine - Only 3 gallons? Perhaps I should make a double batch!

[bsteadman]

Watermelon Wine

"ain't but three things in this world that's worth a solitary dime,
But old dogs and children and watermelon wine."

"Old Dogs, Children and Watermelon Wine" - Tom T. Hall

http://www.lyrster.com/lyrics/old-do...om-t-hall.html
http://www.wasobamaborninkenya.com/I...atermelon-Wine

Watermelon Wine (makes 3 gallons)

2-3 large watermelons
up to 7-1/2 lbs finely granulated sugar
3 tsp acid blend
2 crushed Campden tablet
3 tsp yeast nutrient
packet Champagne yeast

Extract the juice from two or three large watermelons (2 gallons 3 quarts total juice), discarding pulp. Ideally, you'd like to end up with 2-3/4 gallons of pure juice. Measure 2 gal and 1 qt juice and put in primary. Set aside any residual juice in qt bottle(s) and store it in the refrigerator. To the primary add 7 lbs sugar [NOTE the warning at the end of the introduction, above, and determine exactly how much sugar your juice really needs], the acid blend and yeast nutrient and stir well to dissolve. Stir in crushed Campden tablets and cover primary with sterile cloth. Set aside 24 hours and sprinkle Champagne yeast on top of juice. When fermentation is evident, stir juice daily for seven days. Add remaining sugar [if needed] and stir to dissolve. Recover primary and set aside another 7 days without further stirring. Rack into 3-gallon secondary and fit airlock without topping up. Set aside for 10 days, top up with retained juice in refrigerator and set aside another 3 months. Drink or discard juice in refrigerator. Rack again and bottle if clear. If not clear, top up and refit airlock until crystal clear. Rack into bottles and age one year. [Adapted from Norma Jean and Carole Darden's Spoonbread and Strawberry Wine]

Wine Making - Jack Keller
http://winemaking.jackkeller.net/watermel.asp