When I was making my 5 gallon batch of watermelon wine Mary B asked why I didn't keep the pulp in the wine. I said that I got enough juice out so I didn't need to. But it gave me an idea for a small batch test. When I added extra juice to the 5 gallon batch I had a melon left over so I followed all of the same prep steps. But instead of squeezing the juice I did something different.
In my stock pot I added sugar. I know this brings the juice out of things. I also added pectin enzyme. I think adding the sugar drew more of the juice right away because as I was mashing etc it seemed there was more juice to be had. I put the whole creation into 2 gallon jars. It was really pretty. The red color comes from lycopene which is the same ingredient which makes tomatoes red. I added the approximate amount of sugar needed to get me to 22%, all estimation since it's hard to test the sugar with the pulp floating around.
Once everything quieted down a little I racked it all to a single gallon jug. It's still bubbling slowly. Now just to wait until it clears so I can try some and compare it to the other batch.
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