You could use the Lalvin K1-1116 yeast. Just create a starter first to get the yeast going strong.
In the packet you have dehydrated yeast. When they are placed in water they immediately wake up and begin moving around. They drink some water and then after 15 minutes are looking for food, aka inverted sugar.
Once they begin eating they begin reproducing. The offspring eat drink and do the same. The by product of this is CO2 and alcohol.
With watermelon the faster the "must" ferments the less chance you have of it souring.
Take about 2 ounces of very warm almost hot water. 100 degrees is perfect. Tap water is fine unless you have bad water. You can microwave the water a few seconds but don't let it get too hot.
With @ 2 ounces of 100 degree water in a small container that is washed very well with hot water, not soapy water, take your yeast packet and slowly shake the yeast out into the container. As the yeast hit the water some will begin to sink but all will become moistened. Back and forth until all of the yeast is in the container..
Pick up the container and gently shake back and forth just a few times to moisten all the yeast. Place the container on the counter and set your timer 15 minutes.
After 15 minutes you will see a bubbly brown concoction. With most wines we would add this directly to the juice and allow it to begin working on the juice. With difficult juices you create a starter to increase the quantity of the yeast.
You can add either a little of your watermelon juice, maybe an ounce or two or add 2 ounces of inverted sugar water. Warm not cold.
15 minutes later you will have a batch of yeast going strong. If you are very paranoid you can add additional sugar water and repeat another 15-30 minutes then add to your watermelon juice.
No need to worry about the watermelon being 60-65 degrees as these yeasts (Lalvin) will work. Simply stir it in.
A few hours later you can give the "must" a gentle stir which may bring up some bubbles. This would be CO2 and yes your yeasts are feeding upon the watermelon.
Stir a few times a day and keep the batch cool. Check the specific gravity after a few days and you should see how the must is progressing.
Never be afraid of asking questions on here. All of us at one time had no idea what we were doing and needed help. We too are still learning. That is one of the main reasons for this forum is to help others learn how to make not only wine, but excellent wine.
Wine making can be somewhat forgiving but you do need to adhere to a few basic principles.
When asking questions please give as much info as possible so that we can expedite an answer.
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