METHOD:

1. Cut melons into quarters, remove all rind parts entirely and discard seeds. Cut "meat" of melons into cubes.

2. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hours, add yeast. Cover primary.

5. Stir daily and check S.G.

6. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Siphon wine off sediment into glass secondary.

7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

8. To aid clearing, siphon again in 2 months and again if necessary before bottling.