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Old 07-05-2010, 07:47 PM   #1
cptnthompson
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Default How to add Pomegranate???

I'm pretty new to the exciting world of homebrew, so bear with me. My girlfriend is wanting a nice semi-tart Pomegranate beer. I was planning on making a Pomegranate wheat. I've read a lot about how/when to add the Pomegranate to it and what should be used. A lot of people say POM is great, but I've also read that POM is not great. Any idea????

thanks!

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Old 07-06-2010, 04:08 AM   #2
storunner13
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If you can secondary, from what I understand (no firsthand knowledge) it's best to rack your beer onto the juice or fruit in your secondary. As for what juice to use, I'm clueless.

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Old 07-06-2010, 04:11 AM   #3
alcibiades
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ive used pomegranate paste (bought at any Mediterranean specialty food store, they use it for cooking) with good results. Definitely adds a tartness (the sweetness ferments out).

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Old 07-06-2010, 04:15 AM   #4
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not much experience with that fruit, but when i do my fruit beers, i usually rack my beer onto the fruit after primary fermentation is done (usually 7 days just to be sure) i like to make a chunky puree with fresh fruit, and i suggest usuing a mesh bag for the pulp, i made a grapefruit beer without the mesh and had pulp in every pour. now how much pom to use, i wouldnt know, but i would personally use fresh fruit, especially if you want it to be somewhat tart. bottle/keg when it tastes right to you, hope this helps man

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Old 07-06-2010, 05:03 AM   #5
cptnthompson
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Appreciate all the help. I think im going to end up using a mesh bag and rack the beer onto fresh pomegranate during secondary. Should be ready to brew come this Wednesday!

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Old 07-06-2010, 09:52 AM   #6
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I like to use pomegranate molasses, which is nothing more than concentrated pomegranate juice. You can get it at most specialty/gourmet food stores and for $5, you will have less juice to mess with and a ton more flavor. One bit of advice. DO Not use the seeds/fruit. The skins are really tannic and drying and font work well in the beer.

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Old 07-06-2010, 02:55 PM   #7
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How much of the molasses do you use?

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