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I'm working on a wash with watermelon.I used about 10 cups of sugar, round about a gallon of straight juice.Then I cooked the pulp in about 4 gallons of water just under a boil.To get more juice .With 3 small packs of Bakers yeast.The batch took of like crazzy.This is going to be my first good solid run on this boiler,thinkng about adding a thumper too.Should I add more sugar?And if I run a thumper wouldn't that help carry the flavor over??? I can't find much info on sugar ratio on watermelons by volume of juice.Everything is by pound or slice.It''s going to be a good experiment .Any thoughts???
THANKS ALL

got a mash hydrometer?
and good luck.

thanks Dnder .Nope just one of those proof sticks .I think they are different .Arent they ??? I think I got a cheapo. It's just proof and tralle.Not gravity.But it's been 48 hours or so and still going. Bubbles quick like it's alive and out of breath.I figger when it stops I can check with my cheapo for proof.Do you know will it be to late to add sugar to bring proof/ % up ?? I have been trying to study what you folks know and not ask stupid questions.THANKS

Your proof stick won't work. It only works on distilled spirits. You need a SG wine beer mash hydrometer.

10 cups would ne approx 5 lbs. 5 lbs to 5 gallons would be around 6%. Not including what the watermelon added. Hard to tell what it added. Without an SG reading? I would let it finish. And distill it.

if it becomes necessary,,like some have a fit and brake there hydrometer,,
a fresh egg will work..a egg will float to the serfis between 1.07 and 1.08
just about right for a wash..it wont come out of the wash but will come to the top.

Hey cool thanks I mite just try that.Sounds cool .You mean fresh as in brown egg or just un cooked ??? I got to get me a good hydrometer. The one I got was the first thing I got.I think the melons have a lot of sugar in am.You know like 11 grams a slice.Abought 2 gallon worth Big slices! thanks

thank prarypiss I didn't think so, but it reads the low wines at 8 or 9 .So I think it works if acahol is ther. Not realy sure, but it reads something. If sugar is gone

".You mean fresh as in brown egg or just un cooked ""
right from the chicken, yes uncooked,dont matter if it brown,white or has polka dots.
when grading eggs that is how you can tell shell thickness.(use salt/ water)
also freshness.if you have "free range " chickens.(use fresh water)

no smoke wrote:thank prarypiss I didn't think so, but it reads the low wines at 8 or 9 .So I think it works if acahol is ther. Not realy sure, but it reads something. If sugar is gone

A proof hydrometer (alcoholmeter/alcometer) will not work in the presence of sugars or other unfermentables... You need a hydrometer to measure Specific Gravity for a wash... You also need to take an Original Gravity reading which you then subtract the Final Gravity from and then multiply by 130 for an approximate potential %ABV (alcohol by volume)...

It sounds like you're rushing things a bit and need to do more research... You have us wondering what else you really should know but don't yet, which could potentially lead to major problems... This isn't a race so slow down and make sure you are confident in your understanding of the entire process and theories before you get ahead of yourself... It'll all come together...

Thanks Rad .You might be right.I get that the proof hydrometer will not read, if it has sugar in it.But if yeast has gobbledm up.Shouldn't I get a reading,If no sugar present???? It does read something.So you'r saying, it is not right at all. And I should not use at all for this ??? Just wait untill it stops bubbleing for a day or so and run it.

I'm trying to go slow .But I don't learn to well if I don't get my hands on it and see for my self.Trial and era and little luck good or bad.I'm taking notes .Gotta crawl before you can walk.You can't trust what you read.You have to pick and choose what to believe. I'll learn .I can read all the books and websites in the world .And still not have a clue if I haven't done it .Got me a nother hydrometer comeing in the mail though ..Thank you .Any information is good.I don't know what I am doing !!!! Thats why I'm here . Trying not to ask stupid questions..If I do just tell me. It's all good..Young and dumb. Kinda.

Thank you again

I would make neutral alcohol and redistil with crushed watermelon very hotly. The thing about watermelon is how subtle it is; a large part of the profile will be lost when you discard the heads and tails if you do this melon-wine method.

It's not just the sugar that will skew a proof hydrometer. It's any solids or dissolved solids other then the alcohol and water. Even oak aging can skew the reading a bit. And a ferment will have all kinds of stuff in it. Yeasties being the main thing. Along with whatever else you used in the ferment.

Thanks yall. This is all very educational.

It's not wise to "do" if you don't understand the underlying theories... It's about as effective as pissing into the wind... We hear the same story over and over again and sooner or later most everyone realizes our advice is spot on, and the rest simply continue to struggle along in befuddled fashion... Research is the key because then you can put theory into practice with confidence...

Thanks Rad... I understand,what youre saying ..My hydrometer is on the way.. .I just didn't have a good spot to save those 12 watermelons setting out in my drive.It's fruit so can test it by drinking.If I have too!If it cooks out good I get lucky if not .I spent money(sugar and water) on learning.Eather way I learn something..Thank you .I do not take your advice for granted .{apreatate} yea tht doesn't look right, can't spell the word I'm looking for .Anyway u get the point .Very grateful, u guy like to share the wisdom

The thing about watermelon is how subtle it is; a large part of the profile will be lost when you discard the heads and tails if you do this melon-wine method.

That was not my experience at all...

I like to use that technique MDH. But not with neutral... not when you have all those melons and want a flavored likker...

hell.. the way i see it now is that you are always learning new things. ive certainly been humbled by some of the mentors. but thats fine with me,as my eyes have been opened to new methods. fermenting and distilling something that is worth drinking sure doesnt happen overnight. ive probably made 15 gallons of moonshine tis year and still feel as though i dont know shit. to me this website and especially the forum is critical in learning how to "fine tune" this hobby.