The key is to only get the red guts and avoid anything slightly white
Did that
definitely dont boil the juice either or youll get a carrot flavor
I did heat pasteurize, but not boil. Just 160/180F (I can’t remember exactly).
it’ll taste almost like cucumber
Eh, I’m not getting cucumber. Maybe? It’s mostly just SOUR with some watermelon notes.
a bit of back sweetening makes the watermelon flavor come back with a vengeance.
this is what I’m thinking
That’s only the alcohol stuff, lol. I also do sourdough, yogurt, other natural sodas, and lacto pickles.