Cut the watermelon into chunks and remove the seeds.

Using a blender, puree the watermelon until smooth.

In your fermentation bucket, combine the pureed watermelon with 3 gallons of water, granulated sugar, and the crushed Campden tablets. Stir thoroughly.

Once mixed, sprinkle the yeast and yeast nutrient on top and stir gently.

Fit the airlock onto the fermentation bucket and place it in a dark, cool area.

Let the mixture ferment for about 4 to 6 weeks.

After fermentation, siphon the liquid into a clean container, leaving sediment behind.

Finally, bottle your watermelon wine and cork the bottles.

Store them in a cool, dark place and let them age for at least a few months.