 1/4 large watermelon
 2 peaches
 1/4 cup chopped raisins
 3 limes (juice only)
 5 cups sugar
 water to make 1 gallon
 1 tsp acid blend
 1 crushed Campden tablet
 1 tsp yeast nutrient
 wine yeast

          Extract the juice from watermelon and peaches, saving pulp.  Boil pulp in one quart water for 1/2 hour then strain and add water to extracted juice.   Allow to cool to lukewarm then add water to total one gallon and all other ingredients except yeast to primary fermentation vessel.   Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins.  Let stand additional 24 hours and rack.   Pour into secondary fermentation vessel, fit fermentation trap, and set aside for 4 weeks.   Rack and set aside another 4 weeks, then rack again.   Allow to clear, then rack final time and bottle.  Allow 6 months before tasting, but improves with age