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Old 08-23-2012, 01:46 AM   #11
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I suppose I could do that. It's super concentrated for sure! I probably have a full bottle of wine for each 375ml bottle!

If you are still interested in making it, post tour recipe, I might be able to make some suggestions.

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Old 08-24-2012, 03:56 AM   #12
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Bloop. Bloop. Bloop. Tis bubbling away.

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Old 10-10-2012, 12:08 AM   #13
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WOOOO!!! Strong. but good...

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Old 10-14-2012, 04:37 AM   #14
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strong as in, "I've been beat with a bat", or strong as in "OMG POMOGRANATE!!"

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Old 10-14-2012, 04:15 PM   #15
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Strong as in, it's very alcoholic. I watered the pomagranite juice down a little bit, so it would be less tart. It tastes pretty good though for not really trying hard. Gonna let it sit until Christmas. Excited to try it then.

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Old 10-14-2012, 08:14 PM   #16
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Quote:
Originally Posted by novalou View Post
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%.
+1

Also, POM juice is extremely tart! Consider diluting it with another juice or something of the sort
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Old 10-15-2012, 12:39 AM   #17
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Eh. I was kinda wanting it to be over the top. It was just an experiment. I'm actually making most of the bottles carbonated. Should be fun.

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Old 10-24-2012, 07:32 AM   #18
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Quote:
Originally Posted by MedicMang View Post
Eh. I was kinda wanting it to be over the top. It was just an experiment. I'm actually making most of the bottles carbonated. Should be fun.
Just be careful, pomegranate in French is grenade, could have bottle bombs
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Old 10-24-2012, 10:42 PM   #19
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Quote:
Originally Posted by jensmith
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!
Or make a blueberry wie and blend them. This could be a great blending ingredient even if you never drink it straight. Since you don't wish to pry your face out of the back of your head... :-D
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

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Old 10-25-2012, 06:53 AM   #20
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I made a cranberry pomegranate mead and a Pom cran cyser both came out quite sweet but really good.

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