All Grain Yeast:
EC-1118 Yeast Starter:
yeast nutrient Batch Size (Gallons):
5.0 Original Gravity:
1.010 Final Gravity:
n/a Boiling Time (Minutes):
dark red Primary Fermentation (# of Days & Temp):
7-10days Secondary Fermentation (# of Days & Temp):
9 months Tasting Notes:
Pomegranate Wine 2
2 pounds of raisins
2 pkgs of frozen Blueberries
10 pounds of granulated sugar
2 teaspoons of acid blend
1 teaspoon of pectic enzyme
1 teaspoon of yeast nutrient
5 campden tablet
1 package of wine yeast
Add water to top off
Split open the pomegranates and remove the seeds. Pour all of the seeds into a bowl. Throw out the pith and skins Use a food processer then skim the top to remove to pith.
Crush the pomegranate seeds in the bowl thoroughly.
Add all of the other ingredients to the pomegranate except the yeast.
Stir well to dissolve the sugar, and let it sit overnight. The specific gravity should be between 1.090 and 1.095.
Sprinkle yeast over the pomegranate mixture.
Stir daily for 5 or 6 days, or until the specific gravity is around 1.050.
Strain the must out and squeeze the juice lightly so that too much tannin does not escape from the seeds. Siphon into a secondary fermenter and attach an airlock.
For dry wine, rack the mixture for three weeks, and every three months for one year and then bottle. For a sweet wine, rack for three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
The wine may taste best if you store it for one year without drinking it.
Do not get any of the pith or skin into the wine.
I have made this 3 years in a row. You will need to add sugar after finishing and before bottling as this is to be a sweeter wine.