Requested Recipe:

Nadine, I have a generic "Melon Wine" recipe posted in this section, but I have tweaked it several times for honeydew and I like the following iteration best.

• 4 lbs very ripe and sweet melon flesh
• 1-1/4 lb granulated sugar
• 11 oz can 100% white grape juice frozen concentrate
• 6-1/2 pints water
• 2 tsp acid blend
• 1/8 tsp grape tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• Champagne wine yeast

Put the water on to boil. Meanwhile, cut melons into wedges, discarding seeds and peelings, and cut wedges into thin slices. Put slices into fine-meshed nylon straining bag, tie bag closed, and put in bottom of primary. Crush the melon with your hands. When water boils, stir sugar into it and continue stirring until completely dissolved. Pour over melon, cover primary, and wait several hours for must to cool to room temperature. Add all ingredients except yeast. Check the specific gravity and add sugar if required to reach an S.G. between 1.085 and 1.095. Recover primary and set aside 10-12 hours, add activated yeast starter and recover. Squeeze bag gently each day to aid in juice extraction. When specific gravity reaches 1.020, remove bag and allow to drip drain without squeezing, returning all drained juice to primary. Allow to settle overnight and then rack into secondary, fit airlock, and set aside. After two weeks, rack again, top up and refit airlock. When wine clears, stabilize with 1/2 teaspoon dissolved potassium sorbate and one finely crushed and dissolved Campden tablet, sweeten with a Grade A (Fancy) honey to taste, wait 30 days, and rack into bottles. Age 6-12 months and serve chilled. [Author;s own recipe]

My thanks to Nadine Johnson of Baltimore, MD for requesting this recipe.