Charantais Melon Wine Recipe D.I.Y.

Charantais Melon Wine Recipe D.I.Y.
Charantais Melon Wine Recipe D.I.Y.

Charantais Melon Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Charantais Melon Wine Recipe D.I.Y. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Charantais Melon Wine Recipe in the world.


Step 1
  • 8 cups of Charantais Melon juice
  • 1/8 teaspoon tannin (or cup of black tea)
  • 2 lbs / 900 grams granulated sugar
  • 2 1/2 teaspoons acid blend
  • 8 cups of water
  • 1 campden tablet
Step 2
  • yeast and 1 teaspoon yeast nutrient  Lalvin: K1-V1116 (European equivalent Gervin Varietal “E”) and QA23 (a European equivalent is unknown).



  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)


Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or boil. Contaminated equipment can let a stray yeast enter the wine and ruin its taste.


Step 1

Start your yeast starter wait 24 hours by combining the yeast 2 cups of water and yeast nutrients then you will add your prepared juice.

 Yeast Hydration when the package specifies hydration as opposed to 24 hours fill a large cup with 4 ounces of warm chlorine-free water.

Stir the yeast into the water then let the mixture stand in a cup for 15 minutes, make sure it is bubbling, and then you will add it to your wine.

Step 2

Chop the flesh from the melon into cubes and squeeze out the juice through a straining bag, sieve, or electric juicer.

Pour the juice into the fermentation bucket and add all ingredients apart from the wine yeast, stirring well.

Step 3

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down, you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let the wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Rudy and Peter Skitterians from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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