Melon Wine

You will need

• Ripe melon flesh (cantaloupe or honeydew)2.0 kg
• Sugar1.1 kg
• Pectic enzymeper dose
• Lemons, juice of3
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. Scoop the flesh from a ripe, fragrant melon, discarding skin and seeds.

2. 2

   Mash it under 2.5 L cooled boiled water; add pectic enzyme and the lemon juice — melon is very low in acid, so the lemon is not optional.

3. 3

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.084); pitch the yeast and nutrient.

4. 4

   Ferment on the pulp two days, strain, and finish under the airlock; ferment cool to hold the delicate scent.

5. 5

   Rack when clear and drink young.

6. 6

   A pale, faintly perfumed summer white — subtle, and best fresh.