Melon Wine

Recipe file created June 10, 2003.
Use this recipe for any melon you have on hand -- Honeydew, Muskmelon,
Canteloupe (also called Rock Melon) or whatever else you have.


The best wines are made from scratch.
  • 4 lbs melon
  • 6 1/2 cups sugar
  • 2 lemons
  • 2 oranges
  • 1 tsp pectic enzyme
  • 1 teaspoon nutrients
  • 3 campden tablets
  • 1 package wine yeast
  • water
  • Peel melons. Chop flesh and seeds into primary fermentor. Add crushed campden tablets, sugar, nutrients and sliced lemons and oranges. Pour 16 cups boiling water over the fruit. Stir to dissolve, cover and let sit overnight.

    Specific Gravity should be 1.100. Add pectic enzyme and yeast. Stir daily for 5 days.

    Strain and put liquid in secondary fermentor. Add water to make up to 1 gallon. Attach an airlock.

    Rack when fermentation ceases, about 6 weeks. Continue to rack every 3 months for 1 year.


    For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.

    For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

    Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.

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