Just started this one off yesterday, but it's a 2 part effort and my timing is off. Recipe - 1.3 kg frozen thin sliced rhubarb 1 medium large watermelon (produced 3.7kg pulp) 2.5l bottled water 1.8kg white sugar 1 lime, juice and zest 1/2 tsp grape tannin GV2 yeast 1/2 pk. Will make 10L split into two 5L water bottles. All the sugar added to the frozen rhubarb which takes 3 days to soak. This will then be added to the watermelon. Watermelon was sliced, scooped then blended in the tub with a hand blender just to break it all up into a pulp. Yeast was then pitched straight away onto it, as it should be sterile. I'm hoping the rhubarb won't start off on it's own as it is in a very thick sugar syrup at the moment which should act as a preservative. The tubs are 10L each and I copied using them from an american youtuber for the first stage of fruit wines. They aren't 100% airtight, but seal well enough without a risk of the lids exploding. I can't take an initial gravity reading due to everything being in a pulp, but I will in 3 days when it all gets put into a muslin bag and squished, but the yeast is already multiplying at this stage. I think there is enough sugar there to hit 11% ABV. Maybe someone can check, and do you think I need pectalase at this point? I'm hoping the watermelon will cut the acidity of the rhubarb, and they would both produce a rosé wine. The lime just seemed to go with the watermelon in some still drinks. - lets see what happens.