Watermelon Wine

2 qts watermelon juice (see below)
2 qts water
1 1/2 lb white sugar
2 1/2 teaspoons citric acid
1/8 teaspoon tannin--or use 1/4 cup STRONG tea
1 pkg wine yeast
Cut up melon, and remove all rind and seeds. Cube up the meat. Using a straining bag, mash and squeeze out juice into the primary fermentation crock. (I have no idea how much melon it takes to get 2 qts of juice.) Leave the pulp in the strainer bag, tie the top shut, and stir in all other ingredients except yeast. Cover with a cloth, and let stand 24 hrs. After 24 hrs, add yeast: place yeast in a small bottle and add 1/4 cup of warm water. Shake/stir well, and let stand about 15 minutes, then add to the juice. Replace cloth cover. Stir daily, and when the violent bubbling has stopped, gently squeeze juice from the pulp bag and discard it. Let stand over nitght, or until it it "settled out". Siphon off the liquid into an apple juice jar (etc.) Top up with white grape juice, apple juice or water, leaving head space. Attach bung and air lock, and set in warm place for about 3 weeks. Sipohn and clear as needed, usually about every month or so. When wine is absolutely clear and still (no bubbles), bottle.