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Message: <blockquote data-quote="sl1000794" data-source="post: 157977" data-attributes="member: 6974"><p>Another thing I forgot (haven't made wine since 2012), we always fermented the must (grape juice for making wine) with the skins, seeds and sometimes with some stems thrown in to give the wine tannin (the pucker factor in red wine.)  Not sure you would have any tannin even if you added some of the rind.  Also good wine should have a certain amount of acid in it.  I don't know what/how the acid is supplied by the grapes, but I would doubt that watermelons have it.  More of my $0.02.</p><p></p><p>Also John would get a particular yeast from the wine store for each varietal of wine we made.  There probably is nothing for watermelon wine.</p></blockquote><p></p>

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