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6 easy homemade melon wine recipes

Fresh melon wine is considered a delicious and juicy drink. Ripe melon does not have wine yeast in its composition, therefore, both non-alcoholic and alcoholic drinks can be made on its basis. Melon wine has a rich amber color and a sweet fortified taste. It is prepared with the addition of yeast, which activates the fermentation process.

Content

1 Cooking features
2 How to make melon wine at home
3 How to store it correctly

Cooking features

Melon belongs to melons, which are not raw materials for the production of wine drinks.

Therefore, when working with fruits, it is recommended to use the following tips:

Ripe fruits are used for cooking. It is better if they do not mature a little than overripe. The melon surface should be free of scratches and damage.
The prepared fruits are thoroughly washed and spread on a flat surface. To prepare wine, the melons must be peeled. In the process, only the pulp is needed. To soften it, it is recommended to use a blender or meat grinder.
The acidity of melon juice is considered to be low, therefore it is recommended to use additional ingredients to increase it. For example, apple cider vinegar.
To start the fermentation process, you need to use brewer's yeast, otherwise the wine drink will not work. You can buy them in alcohol shops.
Many inexperienced winemakers are faced with mold on the billet. To avoid the problem, you need to remember to thoroughly disinfect. All vessels and containers for starter culture must be sterilized. The water added to wine must be boiled and filtered.
To start the fermentation process, you need to provide the drink with the proper temperature. The optimum temperature is considered to be from 15 to 30 degrees Celsius.

Having familiarized yourself with the main rules of preparation, you can start the process.

How to make melon wine at home

Today, for the preparation of alcoholic products, such auxiliary components as raspberries, lemon, and spices are used. These ingredients help to make the drink flavorful and concentrated.

A simple recipe with yeast

Melon wine is prepared according to a simple recipe:

Peel 10 kg of melons, cut the pulp into pieces.
Pass the resulting mass through a meat grinder. The result should be a thick paste.
It is folded into cheesecloth and squeezed until juice appears, and 5 kg of granulated sugar are poured into it.
Prepare a pack of yeast according to the instructions provided on the package. Most often, they need to be combined with warm water and kept for some time in a warm room.
Combine the pulp with the yeast mixture, add 50 g each of cumin and tartaric acid, mix all the ingredients.
Install a water seal in the existing container. Leave the base for the alcoholic beverage for a few days.
Get rid of sediment at the bottom and filter the wine with a special hose.
Pour the workpiece into a clean container and leave for 1 month.
Filter the drink again and pack it into glass containers.

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Experienced winemakers advise keeping the blank upside down. With the correct selection of the temperature regime, the wine will retain its taste characteristics for 3 years.

Turkish Melon Wine

Turkish wine is prepared according to the following method:

Heat 3 liters of water over a fire, pour 2 kg of sugar and juice from 3 lemons into it. Boil the syrup until the sugar crystals are completely dissolved.
Cut 4 kg of fruit into cubes, put them in boiling syrup.
After 15 minutes, remove the workpiece from the stove, cool it.
Add yeast to the mass (1 pack).
Install a water seal and keep the product in a warm room for 1 week.
Strain the drink and pour into a separate container, send to a place with good ventilation.

After 3-4 months, the wine is bottled and transferred to the cellar.

With the addition of raspberries

The drink is prepared as follows:

Peel 6 kg of melon and cut the pulp into small pieces.
Rinse 4 kg of yellow raspberries and combine with a melon blank.
Grind the resulting mass in a meat grinder, leave the resulting paste to infuse for 1 day. At the same time, the container is covered with gauze and a light towel.
Pour 1 kg of sugar into a bowl, mix all the components, install a water seal and leave the base for the wine for 3 weeks. During this time, she should begin to wander.
When the time comes, the wine is thoroughly filtered, combined with another 1 kg of sugar and sent back to a warm place for fermentation.

After 2 months, the sediment is decanted and the drink is packaged into vessels. After that, they are taken out to a cool room.

With raisins

For cooking you should:

Grind 200 g of raisins in a blender, combine with a glass of granulated sugar.
Pour the resulting workpiece with 500 ml of clean water. Take the workpiece to a warm place for 4 days.
Peel 3 kg of melon, cut into cubes.
Send the slices to the meat grinder to get pulp.
Strain the resulting gruel with gauze. For cooking, use only freshly squeezed juice.
Pour 2 tablespoons of citric acid into the blank, combine the melon base with the sourdough on the raisins.
Install a water seal and place the vessel with wine in a warm place for 2 weeks.
After the first signs of fermentation, the drink is filtered and combined with 1 kg of sugar. The resulting workpiece is sent to ferment again.
After a month, the wine is filtered and poured into a clean bottle, the sediment is removed every week.

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After 4 weeks, the wine is poured into vessels and taken to the cellar.

Fortified wine

The cooking process is as follows:

Chop 6 kg of melon into pieces, grind in a meat grinder and strain until juice forms.
Combine the workpiece with 100 grams of yeast and 3 kg of sugar. Pour the resulting mass into a volumetric bottle and put a glove on top of it. Leave the product for 1 week.
When the time comes, the mass is filtered, the precipitate is removed.
To add strength, 400 g of vodka, 3 tablespoons of citric acid are poured into the wine.
All components are thoroughly mixed and sent to a warm place for 10 days.
The wine is filtered and poured into beautiful bottles.

Store products in a basement or cellar.

Lemon recipe

To prepare a delicious alcoholic drink you need:

Peel 5 kg of melon, grind its pulp in a meat grinder.
Rinse 7 lemons and squeeze out with a juicer.
Connect the blanks, pour 3 kg of sugar and a pack of yeast (pre-steamed in water) into them. Send the drink to a warm room for 1 week.
When the fermentation process begins, the wine is filtered and another 600 g of sugar is added to it. The mass is again sent to ferment for 1 month.
When the time comes, the sediment is removed and the wine is bottled.

After that, the workpiece is sent to a cool place.

How to store it correctly

In order for the wine to retain its taste for a long time, it must be kept in a cellar or basement. The optimal storage temperature is considered to be from 3 to 12 degrees Celsius. In such conditions, the finished product can be consumed within 2-3 years. If the temperature is changed, the shelf life can be reduced to 1 year.