Help with Watermelon

Ingredients
1

Hey all,
Making a watermelon wheat ala 21st A. Have the recipe and all that but curious as how to process the watermelon. Was thinking of pureeing the meat, but then what? Boil it? freeze it? sulfite it? Nothing? Looking to preserve the most flavor. It will be added to the secondary.

Thanks

2

I have had success with “nothing”.  Puree added directly to (in my case) primary of a base Kolsch.  Flavor is subdued after sugar is fermented, but nice.  Color is slightly pink.

This works as watermelon beer doesn’t last much past August.

Good luck.

3

I don’t think you would need to purée it. I bet it will break apart on its own as it sits in the beer. Use a sanitized knife, cutting board and ice cream scoop.  I’d go around 1-1.5 lbs per gallon of flesh.