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Author Topic: Help with Watermelon  (Read 991 times)


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Help with Watermelon
« on: July 15, 2015, 01:55:21 pm »
Hey all,
Making a watermelon wheat ala 21st A. Have the recipe and all that but curious as how to process the watermelon. Was thinking of pureeing the meat, but then what? Boil it? freeze it? sulfite it? Nothing? Looking to preserve the most flavor. It will be added to the secondary.


Offline gsandel

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Re: Help with Watermelon
« Reply #1 on: July 15, 2015, 02:15:37 pm »
I have had success with "nothing".  Puree added directly to (in my case) primary of a base Kolsch.  Flavor is subdued after sugar is fermented, but nice.  Color is slightly pink.

This works as watermelon beer doesn't last much past August.

Good luck.
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Offline Stevie

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Re: Help with Watermelon
« Reply #2 on: July 15, 2015, 02:54:09 pm »
I don't think you would need to purée it. I bet it will break apart on its own as it sits in the beer. Use a sanitized knife, cutting board and ice cream scoop.  I'd go around 1-1.5 lbs per gallon of flesh.