POMEGRANATE WINE Ingredients: 10 pomegranates 1 lemon lb. barley Yeast and nutrient 3 lb.

. sugar 1 gallon water Method: Take all the seeds out of the pomegranates and meanwhile bring the water to the boil, with the barley in it. Simmer for about five minutes; then strain on to th e inside of the pomegranates, the sugar, and the juice of the lemon. Stir well. When cool ad d the nutrient and yeast. Ferment, closely covered, on the pulp for five days, then st rain into fermenting jar. Bottle the wine when it clears. An excellent medium table wine.

Pomegranate Wine Recipe (3 gallon) -------------------------------------------------------------------------------I really got the urge to brew a wine (my first, except for a mead), and strangel y enough I was determined to do a pomegranate wine. Unfortunately there aren't m any recipes out there (online), so I compiled what I could and that's what we've got here! (-1. Make yeast starter from H2O, POM juice, and sugar) (0. Sanitize everything) 1. Bring 1 gallon of water with 1 lb flaked barley to a boil, and boil for 5 min utes. 2. Strain the hot liquid from the barley into 3 gallon carboy. 3. Added 6 quarts 100% pomegranate juice (thanks costco!) 4. Added pectic enzyme, wine tannin, acid blend 5. Added more water to make just under 3 gallons 6. Added sugar (table sugar) to OG 1.098 and MIX WELL (also aerates the must) -about 4.5 pounds of sugar. 7. Pitched a proven mix of White Labs Cabernet liquid yeast, and also a packet o f Lalvin RC 212 (see below) 8. Added yeast nutrient 9. Install blowoff tube, away we go. NOTES: I'm not sure why, but the recipe I did find online called for doing the b arley boil. I figured it would add some body and nice undertones to what will li kely end up being a pretty tangy wine. Not too sure at this point if I want to m ake it a sweeter wine, or keep it more dry. We will have to see in a few months. The White Labs yeast was well past expiration, and would not get started after 2 4 hours. So, I just pitched the packet of RC 212 into the same starter, and it w as off and running after 30 minutes! I just pitched both yeasts into the wort, a nd it was fermenting vigorously within 12 hours! This might be a good strain to keep going for the next batch. I appreciate comments or criticisms, especially on the pitching of 2 yeast stain s?

Pomegranate Wine

Recipe file created October 31, 2000. Pomegranates are used to make Granadine. Make sure none of the skin or pith get into the wine, or it will be bitter and will take years to age. Ingredients Pomegranate Pomegranate and Malt 6 pomegranates 1 pound raisins 4 cups granulated sugar 2 teaspoon acid blend 1 tsp pectic enzyme 1 teaspoon yeast nutrient 1 campden tablet 1 package wine yeast water 8 pomegranates 1 pound raisins 1 cup Dry malt extract 4 1/2 cups granulated sugar 2 teaspoons acid blend 1 teaspoon pectic enzyme 1 teaspoon yeast nutrient 1 campden tablet 1 package wine yeast water Split open pomegranates. Remove seeds, being careful to exclude the pith and ski n. Crush the fruit. Add 12 cups of water and all other ingredients except the ye ast. Stir well to dissolve sugar. Let sit overnight. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixt ure and stir. Stir daily for five or six days, until specific gravity is 1.050. Strain the must and squeeze the juice out lightly so not too much tannin escapes from the seeds. Siphon into secondary fermentor and attach airlock. For a dry wine, rack in three weeks, and every three months for one year. Bottle . For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine . Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack ever y three months until one year old. Bottle. The wine is best if you can refrain from drinking it for one full year from the date it was started.

NOTE: Pomegranates come in different sizes. If you use 6 large fruit you will have a f uller-bodied wine than if you used 6 smaller fruit. The wine made with smaller f ruit will not take as long to age. -- Rox

POMEGRANATE

The lowly pomegranate, native to Europe and Asia, was introduced to America as a landscaping curiosity rather than a fruit tree. Once just a curiosity in Easter n gardens, it is both a good ornamental shrub or tree and a delightful taste tre at. It also makes an excellent medium wine. Punica granatum, grows to 15 feet in height. A deciduous tree, it sports orange-to-red flowers in the spring and the leaves turn a bright yellow in the fall. In between, dozens of red, thick-skinn ed fruit grow, typically 3-4 inches in diameter but I've seen them as large as 1 0 inches. These are packed with hundreds of juicy seeds layered between a white, pithy membrane. New leaves are bronze colored, narrow and glossy, while mature leaves are a deep glossy green. They tolerate any soil and are quite drought tol erant as well, although drought will retard the size of the fruit. They produce best in full sun and tolerate our heat without a problem. The variety "Wonderful " is quite popular in Texas and a good producer. "Albescens" is a white-flowerin g variety. If you have to buy pomegranates, the wine will be expensive. If you (or a neighb or) have a couple of trees, the treat is there for the taking and well worth it. You may have to fight with your wife, who undoubtedly knows of the supurb jelly they make, but the battle will be worth it if you can secure 10-15 fruit for yo ur use, depending on their size. The hard part is peeling them and liberating th e hundreds of seeds without damaging too many, and for this you'd be smart to we ar latex gloves (the stain is insidious). Once you've done that, the rest is jus t routine. POMEGRANATE WINE 10-15 ripe pomegranates 1/2 lb. barley 3 lb. granulated sugar 1 lemon, juiced 1 gallon water wine yeast and nutrient Peel the fruit and remove the seed-juice sacs from the bitter white membrane div iders. Ten fruit are sufficient if 5-6 inches in diameter, 15 are required for 3 -4 inch diameters. Meanwhile, bring the water to boil with the barley in it. Sim mer for about 5 minutes, then strain onto the pomegranate seeds, sugar, and lemo n juice in the primary fermentation vessel. Stir well. When cool (70-75 degrees F.), add the activated yeast and nutrient. Cover and allow to ferment vigorously five days, then strain into secondary fermentation jar and fit with fermentatio n trap. When wine clears, rack and bottle. May taste in six months, but improves at one year. [Adapted from C.J.J. Berry's First Steps in Winemaking] My sincerest thanks to Kelvin Cortis of Malta for this request.

How To Make Pomegranate Wine (Pomegranate Wine Recipe)

Winemaking Ingredients: Pomegranate Wine - Wine Making Guides 6 pomegranates 1 lb / 450 grams raisins 2 lbs / 900 grams granulated sugar 2 teaspoon acid blend 1 teaspoon pectic enzyme Wine yeast 1 teaspoon yeast nutrient / energiser 1 campden tablet 8 pints / 1 gallon water Winemaking Method: Pomegranate Wine - Wine Making Guides Cut pomegranates into half and remove all of the fruity seeds. Be sure not to in clude any of the pomegranate's pith or skin, as this can cause the wine to taste bitter. Crush the pomegranate seeds well and add to winemaking fermentation con tainer. Pour on boiling water, together with all of the additional pomegranate w ine ingredients, except for the wine yeast. Mix thoroughly and allow the pomegra nate wine mixture to stand for several hours, until room temperature. Add the activated wine yeast to the pomegranate wine mixture and stir two or thr ee times each day, for around five days in total. Stain the fermenting pomegrana te wine 'must' into a clear demijohn and fit airlock. Rack the wine for the firs t time at one month, and then again at roughly four months and seven months. Bot tle the pomegranate wine at one year old and if possible, allow the wine to stan d for up to one year.

Pomegranate Wine (one gallon) Ingredients: 12 Pomegranates 250g Barley (8.75 oz) 1.5 kilos Sugar (3.3 lbs) 2 tsp. Citric acid (2 teaspoons) 4.5 litres water (9.5 pints) 1 tsp. Nutrient (1 teaspoon) One pack of Yeast (good for up to 5 gallons) (K1V-1116 or Montrachet) or MAYBE a Champagne yeast for some "kick"! Method: 1. Clean and sterilize all of your equipment. 2. Clean the outer skins of the pomegranates and then finely chop. 3. Bring the water with the barley in it to a boil and simmer for 6 minutes. 4. Strain the water, removing the barley, onto the chopped Pomegranates in a pri mary fermenting bin. 5. Add the sugar and the Citric acid. 6. Stir the mixture well, put a lid or cover on the bin and allow to cool to roo m temperature or about 6-8 hours. 7. After cooling, add nutrient, stir and wait 24 hours. 8. After 24 hours prepare yeast and add to must.

9. Ferment the pulp for about 5 - 7 days gentley stirring once a day. 10. After 5 - 7 days, strain the liquid into secondary fermenter and attach airl ock. 11. Rack after 30 days and again attach airlock. 12. Bottle the wine when fermentation has stopped. Further racking before bottli ng will help to clear wine if needed. 13. Age 12 months. (may be ready in 6) Enjoy! Back to Recipe Page