Anyone made Pomegranite wine?

My friend has a pomegranite tree and it's full of ripe pomegranites that need to be picked ASAP!

Can anyone point me in the right direction on making wine from pomegranite juice?

Any tips?

The only wine I've made is kit wine.

Thanks

-Tom

Reply to
TT
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I've found some recipies, but most say to add water. Why wouldn't I just use straight pomegranate juice?

This one looked the best:

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Anyone care to comment?

Thanks again

-T

Reply to
TT

I have not made pomegranate wine. You need to extract the juice without smashing the seeds and that always put me off. But as to using pure juice, you can but be careful not to end up with too high of acid. High acid is probably why the recipes call for dilution. If you are not going to follow an established recipe then check the acidity of the juice and adjust it by dilution or some other means before you start the wine. Check Jack Keller's site for recipes. Here is one that I believe he uses:

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Ray

Reply to
Ray Calvert

Hi Tom,

pomegranite is high in acid. If this is the case you may want to try making a melomel from the juice, or from the fruit.

One of the problem with making meads is honey doesn't have much in the way of acid so to get it to ferment you end up adding something in the way of an acid blend (cream of tartar, a commerical prepared acid blend, a bit of orange or apple juice, citric acid, or a combination of the above).

Now, if you are going to make a melomel I can start you on a simple recipe.... or you can ask on the rec.crafts.meadmaking for a more complex one.

15 lbs of honey (3 lbs lighter for a dry melomel, 3 lbs heavy for a sweet melomel) 3 tablespoons bee's pollen 1 package of yeast (wet or dry) Water to make 6 gallons 1/2 tsp pectin enzyme per gallon (3 tsp) 12 lbs of prepared fruit

Start the yeast following the directions on the package. If you are using a dry yeast, start the yeast in apple or orange juice instead of water. (This helps get the honey going - honey doesn't like to ferment.)

Mix up the honey with the water, add the bee's pollen. Add the yeast. Stir this with a wire whip to get air into the mixture for about 10 minutes.

The next day add 2 lbs of a fruit puree per gallon of must. Take the eatable part of the fruit (I am not sure about a promegranite what is good and what is bad.... do you take the skins off it?) remove the seeds, and puree the rest in a blender. Add this to the the must. Also add the 1/2 tsp pectin enzyme to the must following the directions on the package.

After a week or so rack this into a carboy. After about 6 weeks to two months it will clear. Then you can fine it with unflavored gelatin or another fining agent, rack it off a couple of times and bottle it.

That is one idea of what to do with the Pomegranites.

roland

Reply to
piperut

about smashing the seeds... You could always put them in a nylon straining bag and smush them with you hands..then the seeds wouldn't be broken. Also I read that you have to avoid putting the pith in with the juice cause it's bitter( I've eaten some..nasty!) I've never made pomegranite wine myself but it sounds intriguing..and I have a baby pomegranite tree growing in my yard ..so maybe in a couple years I'll try it. I think there's a recipe for a one gallon batch in that little purple Winemaker's Recipe Book. (the small paperback with about 100 fruit wine recipes that only costs about 3 bucks)

good luck with the pomegranites

Reply to
tessamess

There is a post on rec.arts.meadmaking about a pomegranite melomel. TT might want to take a look at that. They are saying the fruit of the promegranite is not really useful, just the juice around the seed.

roland

Reply to
piperut

Here is an idea for extracting the juice the sort of came to me as I read the above.

Use your hands to squish the kernels being careful not to crush the seeds. Drain off any juice and store it in the refrigerator. Then figure out how much sugar you are likely to use, measure it out and pour half on the pulp that is left after juicing. Mix it will and let it sit for a few hours. Sugar is often used by cooks for drawing the juice and flavor from fruit. Then determine the water you think you will need and use half of it to wash the sugar and juice from the seeds and pulp. Now you can blend the juice and the extract together and adjust the volume with water and add the extra sugar as needed and you should have a pretty good extraction of flavor.

Ray

Reply to
Ray Calvert

It's occured to me that (for those of us who don't live in a pomegranate area) it might be possible to use grenadine in wine. Has anyone ever tried it?

Reply to
tressure

Although orignally grenadine was based on pomegranate, I think now you will have a hard time finding one that contains more than a small percentage (if any) of pomegranate juice.

Andy

Reply to
JEP62

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