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<blockquote data-quote="sl1000794" data-source="post: 157975" data-attributes="member: 6974">Davey, I made wine in CA with 2 other guys for 30 years, one who was an experienced home winemaker.&nbsp; We principally made Cab, Merlot, Pinot Noir and Chardonnay.&nbsp; Sugar in grapes is measured in brix with each brix equalling 1% of sugar.&nbsp; Each 1 percent or 1 brix will make 0.55% alcohol when fully fermented.&nbsp; So a 20 brix grape harvest will make an 11% wine.&nbsp; We used to shoot for 25-26 brix and get a 14% ± wine.&nbsp; Looking at making watermelon wine I think that the sugar content in watermelons vs. the water content in watermelons you could never make a decent wine without fortifying it with sugar, something that isn't done in making wine from grapes.&nbsp; The only way to be sure of the sugar content would be to crush and press the pulp from a melon and check the sugar content.&nbsp; There is a device (it looks like a small telescope) that reads the percent of sugar thru refraction.&nbsp; It's called a refractometer.&nbsp; Check this website:&nbsp;&nbsp; <a href="https://www.coleparmer.com/tech-article/refractometers" target="_blank">https://www.coleparmer.com/tech-article/refractometers</a>Davey I misspoke when I said to crush/press the juice of a melon.&nbsp; All you need to do is squeeze a drop of watermelon juice on to the refractometer.</blockquote>

[QUOTE="sl1000794, post: 157975, member: 6974"] Davey, I made wine in CA with 2 other guys for 30 years, one who was an experienced home winemaker. We principally made Cab, Merlot, Pinot Noir and Chardonnay. Sugar in grapes is measured in brix with each brix equalling 1% of sugar. Each 1 percent or 1 brix will make 0.55% alcohol when fully fermented. So a 20 brix grape harvest will make an 11% wine. We used to shoot for 25-26 brix and get a 14% ± wine. Looking at making watermelon wine I think that the sugar content in watermelons vs. the water content in watermelons you could never make a decent wine without fortifying it with sugar, something that isn't done in making wine from grapes. The only way to be sure of the sugar content would be to crush and press the pulp from a melon and check the sugar content. There is a device (it looks like a small telescope) that reads the percent of sugar thru refraction. It's called a refractometer. Check this website: [URL]https://www.coleparmer.com/tech-article/refractometers[/URL] Davey I misspoke when I said to crush/press the juice of a melon. All you need to do is squeeze a drop of watermelon juice on to the refractometer. [/QUOTE]

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