Like most melons, the orange-fleshed cantaloupe Cucumis melo cantalupensis , makes unforgiving wine. If you do one thing wrong, the wine quickly heads south. Even if you do nothing wrong, cantaloupes can make poor wine. It is the quality of the fruit that matters then.
Quality fruit make delicous wine.
Inferior fruit are better eaten. Vine-ripened melons are required for any melon wine, but especially cantaloupe wine. The tantalizing muskiness of the melon is easily lost if not fermented quickly. Follow this recipe exactly and use no substitutes. You will start with more than a gallon of must and squeeze this down to slightly more than a gallon of juice.