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Old 08-21-2012, 11:19 PM   #1
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Default Fermenting pomegranate juice

Not sure if im posting in the right thread. So I usually brew beer, but I went to the store and found one of those $16 bottles of pomegranate juice for $6. So I wanna ferment it. Any suggestions. I bought champagne yeast and figured I'd add some sugar. It's a quart jar and I figured I would add enough water to make it a gallon batch. How much sugar? Use the whole packet of yeast? Yeast nutrient or energizer? Boil? Any help would be appreciated.

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Old 08-21-2012, 11:22 PM   #2
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Sounds like i'd work to me, work out the kinks on the second try.
I don't have any knowledge of that juice and fermentation of it, so let me know how it works out. Best of luck!

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Old 08-22-2012, 12:20 AM   #3
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I do a lot of 1 gallon batches of store bought juice. I don't dilute the juice with water. I usually just add sugar to bring it up to a starting gravity of 1.090. I use a whole pack or 1/2 pack (if I'm starting 2 batches) of yeast and I don't usually use yeast nutrient. One of my favorites is a Blueberry/Grape/Pomegranate blend.

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Old 08-22-2012, 01:21 AM   #4
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Thats real cool, im new to home brewing, it sounded interesting and alot more fun then spending money in store bought alcohol.
What is gravity? Whats the deal on that, and how do you measure it?

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Old 08-22-2012, 02:04 AM   #5
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Specific gravity is a measure of sugars dissolved in the wort and the remaining sugars and alcohol after fermentation.
http://www.homebrewtalk.com/wiki/ind...ecific_gravity

It can be measured with a hydrometer.
http://www.homebrewtalk.com/wiki/index.php/Hydrometer

Here is a great site for learning to make beer...
http://howtobrew.com/

and one for winemaking...
http://winemaking.jackkeller.net/index.asp

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Old 08-22-2012, 02:06 AM   #6
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Look at the label. Most store bought juices contain potassium sorbate. This inhibites yeast reproduction.

Search on this thread, there are methods to overcome the sorbate.

If you want to continue on making wine, buy a hydrometer. This measures the specific gravity of your sugary liquid. Water measures 1.000, when you add sugar, the specific gravity is above 1.000. 1.090 will give you ~12%.

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Old 08-22-2012, 02:15 AM   #7
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Welp. I did water it down by 1/2. I dissolved 1 lb of table sugar and about 1 lb of honey. Hydrometer read 1.140. Should be a beast. Used a little yeast energizer. Hope to see some bubble action in the morning.

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Old 08-22-2012, 02:19 AM   #8
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Oh my...

It's odd that this just came up. I had an experience with POM juice that turned out awful! Here's the story:

I got two 1.4L bottles of POM pomegranate juice that I was going to use for a one gallon recipe. I combined that with enough sugar and water to make it up to 10%, trying to make a wine suitable for SWMBO, and the required amount of nutrients and what not. I used Lalvin KV1-1116 to bring out the fruit flavors, and let it ferment to dryness.

I bottled a few months ago, after one racking and cold crashing. I used only 375 ml bottles, as they were to be hers. I opened up one a few days ago out of curiosity, and jeez! It was like some form of cruel and unusual punishment. It was terrible, and quite possibly the worst wine I have ever tasted in my life. It was beyond tart, and could have used some back sweetening. I'm debating whether to throw it out and reclaim my bottles, but I'm going to let it ride just a little longer to see what happens.

It probably should be blended with something to bring down the pomegranate flavor. Hopefully yours will turn out better than mine.

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Old 08-22-2012, 06:10 AM   #9
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Ha ha ha ha. That sounds promising. Ug.

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Old 08-22-2012, 03:01 PM   #10
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Call it concentrated wine. Add water or fruit juice concentrate untill drinkable, to each glass as you drink. After all "make it your way, or custom blending" are in style trends! You saved on bottles making the wine so consentrated. Sometimes the bottles are the most expensive part of wine making!

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