Make sure that the watermelon has a round, regular size and feels heavy. When fruit feels heavy for its size, it means that it has a lot of water inside and is ripe.
Make sure to keep your fingers clear of the area of the watermelon you are cutting. Also use a sharp knife so that you don’t run the risk of having to use excessive force and accidentally nicking yourself with the knife. After cutting off the rind, slice off any white strips on the watermelon until you’re left with only the red fruit.
If you have leftover juice after you pour out the 14 cups (3. 5 liters), you can reserve it to drink cooled or to use in cocktails. Store the leftover juice in a sealed container in the refrigerator for up to three days.
Fermentation containers include heavy-seal plastic bins, glass or plastic carboys, and stainless steel kegs and tanks. The most important aspect of a fermentation container is its ability to seal completely and keep out oxygen. Before the using the fermentation container and other fermentation equipment, sanitize them by soaking them in a mixture of water and bleach, with 1 tablespoon of bleach to each gallon of water, for at least twenty minutes. [10] X Research source
To rack the wine, place the end of a siphon hose into your fermentation container about an inch from the bottom. Then suck the hose to start the siphoning process. The wine will start to move through the tube once you get it started. Place the other end of your tube in the other fermentation container, then seal the lid when all the wine has transferred. You will notice that some wine sediment has been left behind in the first fermentation container. After you notice the bubbles and foam, Rack Wine into another 1 gallon fermentation container to leave behind the sediment. [12] X Research source Cap the container and let it sit for two months.
If in doubt of how to use the hand corker, read the instructions on your specific corker. Be sure to use corks that are 1 ¾ inch long.
