1. Wash the watermelon, peel it, mash the watermelon pulp into juice, and add sugar to adjust the sugar content to 20% ~ 22%. If you have a handheld sugar meter, you can convert it yourself. Without a sugar meter, we can only estimate.
2. Pour the watermelon juice into a stainless steel pot and heat it to 70 ~ 75 degrees, and keep this temperature for about 20 minutes. Iron pots should be avoided here, otherwise the quality of watermelon wine will be affected.
3. Let the heated watermelon juice stand and cool, suck out the supernatant with a sterilized straw, put it in a clean glass bottle, and then add 3% ~ 5% distiller's yeast. In order to prevent rancidity during fermentation, sodium sulfate 1 1 ~ 12g can be added to each 100kg watermelon juice, and the master can omit this step.
Cover the bottle mouth with clean things to prevent foreign objects from falling into the bottle. Don't seal it Then put the bottle in the environment of 25 ~ 28 degrees Celsius, seal the bottle mouth when there are no more bubbles, and then continue to put it until the post-fermentation process is over. The whole process takes about 15 days.
5. Take a proper amount of white sugar according to the amount of wine juice, and the amount of white sugar is about 10% of the wine juice. Add a little sugar and boil it into syrup. After cooling, pour into the wine juice and stir well.