Melon Wine (m)


15 kg fruit (about 10 kg meat = 7.5 liters of juice) 

2.5 kg sugar 1 Liter water

20 ml pectic enzyme

4 g yeast nutrient

70 g lactic acid 80%

1 package Haute Sauternes yeast, Champagne yeast or Premier Cuvée yeast


Take rinds off of melon. Put meat of melon in straining bag. Add ingredients together. Ferment to dryness. Sweeten to taste