Wine from melon: 6 simple recipes for cooking at home

Wine from fresh melon is considered a delicious and juicy drink. Ripe melon does not have wine yeast in its composition, so 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.

Cooking Features

Melon belongs to gourds, which are not raw materials for making wine drinks.

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

• Ripe fruits are used for cooking. Better if they are a little underripe than overripe. The surface of the melon should not be scratched or damaged.
• Prepared fruits are thoroughly washed and spread on a flat surface. To make wine, gourds must be peeled. In the process, only pulp is needed. To soften it, it is recommended to use a blender or meat grinder.
• The acidity of melon juice is considered low, so 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 harvest. To avoid a problem, you need to remember about thorough disinfection. All vessels and starter containers must be sterilized. Water added to wine must be boiled and filtered.
• To start the fermentation process, you need to provide the drink with the proper temperature. Temperatures between 15 and 30 degrees Celsius are considered optimal.

Familiarizing yourself with the main rules of cooking, you can start the process.

How to make melon wine at home

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

Easy yeast recipe

Melon wine is prepared according to a simple recipe:

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

Experienced winemakers advise storing the billet upside down. With the right selection of temperature conditions, the wine will retain its taste characteristics for 3 years.

Turkish melon wine

Turkish wine is prepared according to the following method:

1. Heat 3 liters of water on fire, pour 2 kg of sugar and juice from 3 lemons into it. Boil the syrup until the sugar crystals are completely dissolved.
2. 4 kg of fruits cut into cubes, put them in boiling syrup.
3. After 15 minutes, remove the workpiece from the stove, cool it.
4. Introduce yeast (1 pack) into the mass.
5. Install a water seal and keep the product for 1 week in a warm room.
6. 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 raspberries

The drink is prepared as follows:

1. 6 kg of melon, peeled and cut into small pieces.
2. 4 kg of yellow raspberries washed and combined with a melon blank.
3. 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.
4. Pour 1 kg of sugar into a bowl, mix all the ingredients, install a water seal and leave the base for wine for 3 weeks. During this time, she should begin to wander.
5. When the time comes, the wine is carefully filtered, combined with another 1 kg of sugar and again sent to a warm place for fermentation.

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

With raisins

To prepare:

1. 200 g of raisins grind in a blender, combine with a glass of granulated sugar.
2. Pour 500 ml of pure water into the resulting workpiece. Take the blank to a warm place for 4 days.
3. 3 kg of melon, peeled, cut into cubes.
4. Send the cut to the meat grinder for pulp.
5. Strain the resulting slurry with gauze. Only freshly squeezed juice is used for cooking.
6. Pour 2 tablespoons of citric acid into the blank, combine the melon base with the raisin starter.
7. Install a water seal and place the vessel with wine in a warm place for 2 weeks.
8. After the first signs of fermentation, the drink is filtered and combined with 1 kg of sugar. The resulting blank is again sent to ferment.
9. After a month, the wine is filtered and poured into a clean bottle, the sediment is removed every week.

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

Fortified wine

The cooking process is as follows:

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

Store products in the basement or cellar.

Recipe with lemon

To prepare a delicious alcoholic drink you need:

1. Peel 5 kg of melon, grind its pulp in a meat grinder.
2. 7 lemons washed and squeezed with a juicer.
3. Connect the blanks, pour 3 kg of sugar and a pack of yeast (previously steamed in water) into them. Send the drink to a warm room for 1 week.
4. When the fermentation process begins, the wine is filtered and another 600 g of sugar is poured into it. The mass is again sent to roam for 1 month.
5. 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 properly

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

If you store homemade wine in the refrigerator, then it is advisable to use it within a few months.

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