The basic recipe for this was gotten from here
I used a couple of watermelons that I had grown up at my dad’s and a couple of cantelopes for my fruit.
Mine came out very sweet. In hindsight, I should have added at least one package of champagne yeast to eat up the residual sugars. Mine was very sweet; ie, too much sugar did not get eaten.
That is the idea of this recipe is to add so much sugar that it kills the yeast because of the high alcohol content.