Thanks for the motivation, I was thinking watermelon then I found a great deal on strawberries and did a batch of that first. But now I just got my first batch prepared. I cut the top off a gallon sized melon, scooped and mashed right in the melon itself. I then poured the contents into a container while straining out most of the pulp to squeeze. I ended up with just under a gallon of juice with some pulp. I added 6 drops of liquid peptic enzyme, a Camden tablet, topped off with some frozen raspberries, and stuck it in the fridge. My plan is to only use the cleared juice after the enzyme has a chance to work for a day or two, then I’m pitching some yeast from a starter/culture I have been maintaining.