Hi, I am new to this site & found you while searching for some info on watermelon wine. In July of 2016, I juiced 6 large watermelons which gave me about 6.5 gallons of juice. I used one of Jack Keller's recipes to make 6 gallons & froze the remaining half gallon for topping up. After racking a few times, we are only just now about to finish and bottle. I was hoping the wine would have at least a little pink color but it does not. However, it is a very pretty clear yellow. The alcohol content was overpowering the watermelon flavor so I strained the remaining leftover juice until it was clear, then used it to make simple syrup. I added a little at a time, stirring well and tasting after each addition. It ended up with a flavor & body of an ice wine! It is much better when chilled. There is still this flavor that lurks in the background that puzzles me. I think it is just that when you eat a watermelon, that same flavor is there, but it is unexpected when you are drinking it. My husband and I were discussing what we should do to help balance that flavor. He asked "what goes with watermelon?" and I responded "salt!". We sat & looked at each other contemplating this & I jumped up and pulled a sample with a sanitized wine thief. We sprinkled a tiny bit of salt onto our hands, touched our tongues to it, then took a sip of the wine. Surprise! It really made the flavor pop! I don't plan on putting salt into the wine now, but can see us sometimes serving it in a chilled wine glass with a lightly salted rim! We will be bottling tomorrow. We also currently have about 25 gallons of peach wine, 6 gallons of blackberry, & 11 gallons of banana, that are all ready for bottling.