Watermelon and Peach Wine

It rained for nearly two days one weekend in September. Being drawn indoors gave us the perfect excuse to try some food and beverage experiments we'd been meaning to get to this summer.

We found this recipe, and began prepping. We chose to prepare a 3-gallon batch, so we tripled the quantities in the original recipe.

And, it's a much messier process than we thought, beginning with cutting the watermelon. Slice the watermelon in half, and then cut the rind off. We recommend cutting the melon in half (horizontally) and placing the flat end on the cutting board to slice off the rind.


We used a strainer to drain the liquid from the watermelon and peaches, applying pressure with a potato masher. Caution: make certain the drainer is large enough to fit in your pot without the sides slipping down (we learned that tip the hard way).

The fermentation process was one of the most interesting we've ever seen. Despite our straining efforts, some pulp from the watermelon and peaches ended up in the carboy. And did it bubble! It looked a bit like a science experiment, but the real question is: how will it taste? I guess we'll find out in a few weeks.