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So today we are making a summer special wine from one of our most favourite fruits.
Yes, watermelon wine!
And just to thrill you all a bit more, it has 9.5% alcohol by volume.
I'm sure you will love it as much as I love it.
Also, stick right until the end as I have got something special for you today.
Without any further ado, let's dive directly into the making of the wine.
So to make this recipe, the most important thing we need is watermelon. 
Here I have cut and removed seeds from 2 medium sized watermelons.
With that, I have 250 grams of sugar.
I'm using white sugar as I don't want the delicate taste of watermelon to be overpowered by brown sugar.
And lastly, half of a lemon.
Today, I will be using active dried yeast. Once the lockdown is over, I will start using wine yeast again.
So that's it, that's all the ingredients we need.
Now, I'm gonna use a food processor and make some slushy sort of a thing 
so that it gets easier for me to squeeze the juice out of these watermelons.
Here, I have a demijohn in which I'll ferment the wine.
Using a funnel and muslin cloth, I will squeeze the slushy to get much finer watermelon juice.
Please please please remember to sanitize all the things your juice touches.
If you haven't already, please go and have a look at the sanitisation video by clicking on the i button at the top right corner.
Guys, I can't emphasize more on how important it is for us to sanitise everything.
Once everything is sanitised and the juice is in demijohn,
I will take some juice in a glass to make our yeast starter.
It is not absolute necessary to make a starter, but it gives us a good idea of how active our yeast is.
I'll simply mix about a teaspoon of yeast in the glass and keep it aside for a while.
Coming back on to the demijohn, we have to mix the sugar and squeeze half of the lemon in it.
After adding them in, I'll use a rubber bung and give the demijohn a good shake.
Remember to use a food grade bung. The best thing is to use the bung your airlock comes with.
Don't worry, I have linked all the equipment I have used in this video down below in the description box.
I hope it will be of some convenience to you.
After the sugar is dissolved, we have to go back to the yeast starter.
Now, as you can see, the yeast has started its work.
Look how bubbly the starter has got. 
It's a signal that our yeast is active and good to go. So let's just give it a stir and pour it in the juice.
 
I have taken a gravity reading on it, and it was 1.100
If you have not idea what I am talking about, please check out the video on gravity reading by clicking the I button.
We'll add an airlock on top so no bacteria and no bugs can go inside of it. 
The liquid in the airlock is the same liquid I use for sanitisation.
You'll see some bubble action happening in the airlock as the yeast will produce CO2.
In about 4 to 5 days, depending on the temperature where you live, it will finish fermenting.
It's about 35 degree Celsius where I live so it will take roughly about 4 to 5 days.
So it has been 5 days since I started making watermelon wine, and this is how it is now.
Even I am surprised with all the flocculation that happened in it.
All the color pigment has settled down and now it's pale yellow.
Well, let's siphon it into a different container so we don't have to disturb all the lees (sediment) that has settled down.
If you want to learn the science and process for siphoning, let me know in the comment section and I shall make a video tutorial for it.
You could directly pour it as well but that will result in the lees getting disturbed.
I want my wine to be crystal clear so I'll use a siphon tube.
The final gravity was 1.027, which gives us an alcohol content of about 9.5%.
Not bad for a wine which has been made from bread yeast. Bread yeast has a tolerance of about 8-10%.
I've got two see-through wine bottles which will give the wine a great look.
I'll just siphon them again in the bottles.
So, the bottles are now ready. I'll keep one bottle for aging and I'll share the other one with friends and family.
Now, I'll have a taste of what the result is. 
Let's see on the nose.
It smells like ripen watermelon and I can smell a hint of spirit.
Also, I can smell the bready fragrance from it. 
Now, on the palate.
A strong hit of alcohol, definitely ripen watermelon, a bit sweet.
I'm sure the aged bottle of watermelon wine will be much better than this.
I plan to age it for about 6 months to 1 year at least.
Guys, I can't wait to share the results with you.
So guys that's it for this video. Please like and share the video and don't forget to subscribe.
And as I promised for something special at the end, here it is!
The B-Roll
