![]() ![]() ![]() There are also a few other groups and some melons fail to fall into any of them. While there are rules for inter-group hybrids, they are too complex for this overview. The Cantalupensis group includes true cantaloupes and their cultivars, the Reticulatus group includes muskmelons and their cultivars, and the Inodus group includes melons emitting no outward odor by which to judge ripeness. Varieties and cultivars of Cucumis melo are named Cucumis melo var name cv “name.” For example, Cucumis melo var Korean melon cv “golden honey.” Cucumis melo has also been divided into several groups when obvious, although this nomenclature is not universally accepted. All melons from both genera can be coaxed into wine. All other fruit-like melon varieties and cultivars belong to the species Cucumis melo, which number in the thousands and have central seed cavities. No other melon has as many varieties and cultivars as watermelon. lanatus), with over 1,200 varieties, is the only notable edible melon from the genus Citrullus, and is one of few melons without a central seed cavity. Melons are now cultivated on every continent but Antarctica. Gourds and squashes are of the same family, but originated in the New World. They originated in Africa and spread through Asia Minor to the rest of the world. The four genera that give us melons belong to the family Cucurbitaceae. While most often thought of as fruit, a handful of melons are treated as culinary vegetables. ![]() Technically, melons are modified berries. However, capturing even the suggestions is reason enough to make melon wines. It is more of a reminder of the heady aroma and delicious taste of truly ripe melons than the flavors themselves. Fermentation tends to naturally diminish the richness of both aroma and flavor in fruit, and finished melon wines suggest the richness that was without fully capturing it. There is still one more problem with melons when it comes to winemaking, but it is one we can accept once we understand it: Wines made from melons do not share the rich flavors of the melons themselves. Once you know this you can reliably make wine from melons. The best temperature window for melons is 50–60 ☏ (10–16 ☌). Refrigeration greatly slows spoilage, but research has shown that refrigerator temperature - 41 ☏ (5 ☌) - is not the best temperature for preserving the aromas and flavors we enjoy. Cut melons rapidly spoil at room temperature, and the juice sours and spoils early into fermentation understanding this tendency unlocks the key to success. ![]() Melons are notoriously a challenge for making wine. But envisioning and achieving a great melon wine are two different things. Any winemaker enjoying a fully ripened culinary melon will naturally envision a chilled wine with similar flavor. Soil Preference: Soil temperature 65 to 75, ph level 6 to 6.With few exceptions, melons conjure up memories of juicy, succulent sweetness that satisfies the senses on a warm summer day. Mature melons will be easily pulled from the vine. In eighty to ninety days, the melons will be mature enough to pick. About three weeks before harvest, this can be reduced to just one inch of water a week. If you must use insecticides, it’s best to apply them at night, to prevent killing bees. Since the vine will require pollination to produce Canary Melons, it’s important to avoid spraying insecticides. The crop will need to be watered thoroughly, receiving one to two inches of water each week. The Canary Melon seeds can be planted one inch deep in small hills made in the soil, three feet apart, with rows six feet apart. The seeds can be sown when frost has passed. The Canary Melon will thrive with full sun, and soil with a pH level of 6 to 6.8. ![]()
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