watermelon wine ferment

[partonken]

I took a stab at watermelon wine and the 1st batch was a huge success heating it to 160 degrees then cooling. using 8 watermelons, 1 lb of raisins, sugar to 1.09 , lemon juice, yeast nutrient and energizer, and EC-1118 yeast and airating. I cooled it to 80 or a bit lower and it finished in less than 2 days. My second batch was a huge failure. Same ingredients but no raisins, same heating to kill unwanted yeast and bacteria. I airated at 100 degrees and put the yeast in. In less than a day it was puking all over the floor and out the hole in the bucket. After cleaning up i stirred it and it was like a gooey consistency. Just curious if this has happened to anyone else? Its alot of work to do down 8 watermelons and then throw it out. My guess is keep it below 80 degrees when pitching the yeast and dont forget the raisins this time. The first batch was a huge hit so i wont give up on this one.