Got about 30 melons growing now to go into some watermelon wine this season. I planted two patches. One for the neighborhood kids, the other hid in the bramble maze in my neighbors pasture and we cut the trail into it. This year I plan to use the Jack Keller recipe for a fuller body.

-- Jay Blair in N. AL (jayblair678@yahoo.com), May 18, 2002

Answers

Found a Jack Keller recipe online called Watermelon & Elderberry Wine, http://www.patch-work.demon.co.uk/elder.htm, not sure if this is the same as the one you are using. What kind/type of sugar do you add in your recipe?

I've turned my attention more to producing vinegars than wine, easier to produce.

-- BC (desertdweller44@yahoo.com), May 18, 2002.

In a effort to stimulate discussion, thought that I'd add this definition of Wine Body, http://www.wine- tours-france.com/advancedwinetasting.htm

Body: The perception of body in a wine is the result of a combination of concentration and several other factors

Viscosity or unctuousness: mostly a function of the sugar content of a wine, it makes the wine more dense, less fluid, and therefore gives a sense of greater volume or body;

Fatness/richness: the moelleux of a wine, as explained above;

Concentration of fruit (as mentioned above)

Tannins: the tannins in red wine give a certain body to these wines. Generally, the more tannic a wine, the fuller bodied it will be.

Many people will describe a wine with a high alcohol content as being "full-bodied". The alcohol content is part of the moelleux, and is therefore only one of the elements that creates body in a wine. But a high alcohol content will give an immediate impression of body to a wine. Sugar and glycerol content also contribute to the richness or roundness of a wine. The current fashion for "full- bodied" wines has led some New World winemakers to place too much emphasis on the alcohol content of their wines, and to leave higher than traditional amounts of residual sugar in their wines. Unfortunately, a high alcohol content and sweetness without concentration of fruit or acidity, tannins and moelleux to balance it will produce a sensation of hotness and heaviness that will be unpleasant to the taste.

It is important to understand that body is not necessarily a sign of quality in a wine. What many people would refer to as "light bodied" wines, such as the wines of the Touraine in the Loire Valley, or the reds of Burgundy, are very fine wines, they are just in a different style than the fuller-bodied wines of Bordeaux or the south of France. In France, we enjoy wines for what they are, and many lighter-bodied styles of wine go better with many dishes than more full-bodied wines, which would be too heavy and overpower many dishes.

-- BC (desertdweller44@yahoo.com), May 18, 2002.

One technique of increasing the body of a country wine is to used a dehydrator to concentrate a portion of the fruit during the must preperation. Those links you posted were very interesting.

-- Jay Blair in N. AL (jayblair678@yahoo.com), May 18, 2002.

These wines sound so good! You know, I've never had much homemade wine, and never watermelon! Y'all make some and send it to me, and I'll let you know what to do to improve it..it may take awhile, but we'll get it perfected if we work together! eh?

-- Patty (SycamoreHollow1@aol.com), May 18, 2002.

I want some too. I haven't drank any wine in years so it might take a lot of it for me to decide how good I think it is..... LOL

-- Jodie in TX (stanchnmotion@yahoo.com), May 18, 2002.

I think theres laws agin delivering it, but I can tell you how to make a gallon batch right in your kitchen.

-- Jay Blair in N. AL (jayblair678@yahoo.com), May 19, 2002.

Grizz's Version!!! Take one big mellon cut a plug out of it!! Pour in 1 quart of grain liker!! Replace plug set in sun a few days than cut eat and get stupid lol!! Warning!! Keep away from the kids!!! LOL!!

-- Grizz At home 4 awhile!! (southerneagle@yahoo.com), May 19, 2002.

LOL!!! Oh Grizz, did I mention how much you crack me up!?

Ohhhhhh, I must admit, that does bring back a few memories....course we never waited. I think I'll stick to the wine. ;)

-- Patty (SycamoreHollow1@aol.com), May 19, 2002.

I have some 6 year old Dandy Lion wine in my cellar. Yuck. That stuff was sooo bad. Or so I was told. The color is beautiful though. I am a sugar addict -- - anything I drink has to be so sweet it borders on syrup so I just can't get past the bitterness of alcohol.

Unless. . . . it's a beer with tomato juice and salt.

-- Granny Hen (cluckin along@cs.com), May 19, 2002.

LOL On the wine subject!! When i was about 8 or 9 we moved on my great grandpas farm!! Ol gramps made hommade wine mostly grape but some others!! Well Dad had a old Billy goat that hated me!! he was always buckin me or chasin me!! Well dad wanted to clean out the cellar!! mom wanted the old bottles that had wine in um!! Dad emptied the bottles in a 5 gal bucket and told me to dump it out in the garden!!Well that dam ol goat started to chase me and i droped the bucket the old goat drank almost all that wine!! the next day the goat was down dad thought it was dead but found out it was still breathin so he called the vet!! vet came out gave the goat some meds or somthin but the goat layed there about 2 days! when he finally got up again he never came close to me again!! guess he didnt want another round!!I only told my dad about a few years ago iv never heard my dad laugh so loud in my life!!

-- Grizz At home 4 awhile!! (southerneagle@yahoo.com), May 19, 2002.

Grizz,

I use a four ounce syrenge to spike a melon. Keep injecting the hooch until it squirts out the holes in the track pattern.

-- Jay Blair in N. AL (jayblair678@yahoo.com), May 20, 2002.

I'm up for an eeeeeeeeeeeasy recipe, do you have one of those?

You know that goat story is too funny! I think there a still a few things I haven't told my dad.....speaking of, Jay that reminds me of him, the injecting thing. He's a retired surgeon, AND he is also obscessed with the Thanksgiving turkey. Put the two together, and he's an injecting fool.

Although I think the deep frying bug, bit him....or maybe brining. That turkey is definately well manipulated.

-- Patty (SycamoreHollow1@aol.com), May 20, 2002.