Watermelon Rind Wine


  • 8 Cups Of Fresh Watermelon Rind Juice
  • 1 Package Of Wine Yeast
  • 8 Cups Of Bottled Water
  • 2 Campden Tablets
  • 1/8 Teaspoon Of Coleridge Wine Tannin
  • 3 1/2 Cups Of White Granulated Sugar
  • 2 1/2 Teaspoons Of Acid Blend
  • 1 Teaspoon Of Wine Brewing Nutrient


  • Serving Size 33
  • 120 Calories Per Serving
  • 1 Grams Of Fat

Preparation instruction

The first step to this unique recipe is you will need to take out your juice machine and plug it in.
You will then want to prepare your watermelon rind by trimming off all of the green outer skin, then cutting it into wedges.
Place a tall glass or container under your juice spout, and juice all of your prepared produce. Once you have your juice, from there you will want to add it to a primary fermentor.
Next add into the fermentor the bottled water, campden tablets, wine tannin, white sugar, acid blend, and wine brewing nutrient.
Stir these ingredients thoroughly until all of the sugar has fully dissolved. Once you are done with these initial steps, let the ingredients sit overnight.
The following day you will want to check the specific gravity. It should fall somewhere between 1.090 and 1.100. Moving along, next add in the wine yeast, thoroughly stirring it into the brew.
Next cover the fermentor, and let it sit for five days, stirring the brew once each day along the way. Once frothing stops around the fifth day, pour the contents into a secondary fermentor, then place a sealed airlock on the bottle.
If you would like dry wine, you will want to rack it in three weeks time, and then return the wine to a secondary fermentor. You will then want to rack it again in three full months time, and then every three months until the wine is one year old.
From there you will obviously want to bottle it. For sweet wine you will want to rack it at three weeks, and then add half a cup of dissolved sugar to every one cup of wine, stirring very gently, and then placing it back into a second fermentor.
You will then need to repeat this process every six weeks until the fermentation process does not restart with an addition of sugar. Finally rack it every three months until the wine is one year old.
Again at this point you will want to bottle it. Obviously creating this wine is a fairly complex task involving some brewing equipment. If you're comfortable with the process, feel free to play around with the flavoring and ingredients to attain your own personal wine sweetness and flavor.