Although pomegranate wine seems quite exotic, it is actually quite easy to make at home.
Homemade pomegranate wine, with added sugar and raisins, is a sweet, refreshing and fruity alternative to traditional commercial wines.
To make pomegranate wine at home, you’ll need basic winemaking equipment, a little patience and, of course, a good recipe!
For a liter of homemade pomegranate wine:
- 6 large grenades
- 1 pound raisins
- 2 pounds granulated sugar
- 1 packet wine yeast
- 1 teaspoon nutritious yeast
- 1 tsp peka enzyme
- 2 teaspoons acid mixture
- 1 Campden board
- 1 gallon of water
To recreate this pomegranate recipe, you will need a basic winemaking tool, which you can easily purchase online.
- 1 large glass jar (2 gallons) for primary fermentation.
- 2 glass canisters with integrated airlock and syndicate (1 gallon) for secondary fermentation. If you have two on hand, filling (pumping liquids) will be much easier. You can get away with only half a player, even if it complicates the bottling process a bit.
- Blender or food processor – pomegranate seeds need to be chopped, and having access to one of these kitchen appliances makes the process much easier – but not essential.
- Siphon tube for transferring the liquid to the half-john after primary fermentation and racking
- Root filter
- Glass bottles for storing pomegranate wine.
How to make pomegranate wine
You have the equipment, all you have to do is get it up and running! These are the 5 most important steps to making fruit wine.
1. Fruit preparation
Start by separating the shells. This recipe requires 6 large pomegranates – if you can only get small pomegranates, use 9 or 10.
The fruit must be ripe – you can recognize a pomegranate by the heaviness of its hand and the firmness and tension of its skin.
Extracting pomegranate seeds can be tricky if you’re not used to it. If you don’t know how to do this, there are many video tutorials on the internet that can help you.
Discard all but the red seeds and place in a large bowl. They need to be chopped, and the best way to do this is to put them in a blender or food processor. No matter how you crush the seeds, make sure you get all the juice.
Pour the crushed seeds into a large glass jar (ideally 2 litres) with the juice.
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2. Mixture of components
Pour 1 gallon of water into the container. Ideally, the water should be boiled and cooled to make it completely sterile.
However, as we will be adding a Campden tablet, this is not essential – filtered water should suffice.
The sugar, acid mixture, baking enzyme and nutrients from the yeast are added to the must before it becomes wine.
Although pomegranate seeds have a fairly sweet taste, their sugar content is not high enough to produce a full-bodied wine. They also have a fairly high acidity level. To improve the body and quality of the finished pomegranate wine, add organic raisins to the must.
Raisins should be cut ahead of time to help combine the ingredients. Raisins provide additional nutrients for the yeast, making up for the natural lack of pomegranate seeds.
Finally, add a crushed Campden tablet and let it rest for about 12 hours. The Campden tablet gets rid of wild yeast and bacteria, ensuring that your bore doesn’t break down and that your fermentation process is clean and predictable.
3. Primary fermentation
Now that the Campden tablet has done its job, it’s time to add the wine yeast and begin primary fermentation.
Cover the pot, but make sure it is not completely sealed. If you don’t have a suitable lid for the jar, you can use a cloth held in place by an elastic band.
Leave the jar in a warm place for five days, stirring the contents at least twice a day. After five days you will notice that the must is much less active, i.e. there are fewer air bubbles in the pulp. You can then proceed to the next step: secondary fermentation.
4. Secondary fermentation
Now it’s time to transfer your homemade pomegranate wine to a second fermentation tank – ideally a 1 gallon jar or half ajohn.
To do this, first pour the must into a strainer or sieve. If you don’t have either, you can use a funnel covered in clean cheesecloth. The goal is to obtain only the fluid by removing the fetal fragments.
Pour the liquid into the half-john and put the lock on, then set aside for a month. Then you have to pump the wine into a second glass of demijohn, a process called bottling. This way you leave a yeast residue that helps the wine to clarify.
If you don’t have a second half-joint, you can pour the wine into a temporary container (such as a glass) while you empty the original half-joint, then pour the liquid back in.
Remember to sterilize all your containers and instruments at each step of the process. If bacteria get into the liquid – for example, B. due to an improperly cleaned sieve – your wine may spoil.
Boiling water is usually sufficient to sterilize surfaces, although a mild bleach solution can also be used – in this case, rinse with plenty of water.
Two more times, three months apart. Reminder: After placing the wine in the half garden and starting the second fermentation, you should store it for one month, four months, seven months and, if necessary, ten months.
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Homemade pomegranate wine is usually ready to be bottled after about a year of secondary fermentation. If you have bottled it several times in these twelve months, it should be stable and clear at this stage.
That means it’s ready to be bottled! Glass bottles are the best choice, and you’ll need 5 standard wine bottles for a gallon of pomegranate wine. Make sure you sterilize them beforehand.
Pour the pomegranate wine into bottles and close them with a lid or cork. Unfortunately, the wine is not quite ready to drink – it will need to rest in the bottle for at least another six months to a year.
Here we go, here’s how to make pomegranate wine. If you enjoyed this post, check out our other fruit wine recipes and share your favorites with us!
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