Since it’s watermelon season, I decided to make Watermelon Wine. After researching recipes, I realized it’s one of the hardest fruit wines to make due to how quickly it spoils. Additionally, it doesn’t maintain it’s red color and changes to a yellow/orange color.
For some reason, I thought my experience would be different if I juiced my watermelon first. Ahhh, no…my wine didn’t spoil, but it still turned yellow/orange. Who wants to drink a yellow/orange Watermelon Wine? I don’t!!! It’s just not right for my mental :?.
Most winemakers add red food coloring to get it back to red. However, I figured there has got to be a way to keep it red. So, Apples came to mind 🍎. When you cut a apple, it begins to change brown due to oxidation. However, you can stop it by adding an acidic juice (i.e., Lemon, or Lime juice). So, I added fresh lime juice to my next batch.
After fermenting in my primary, I noticed the juice was still red! Then I transferred it to my secondary, and watched as the days and weeks passed….still red!
So, if you are looking to make Watermelon Wine, add some lime juice to keep it’s natural color.