Recent content by ajrod27

I would move the wine to a warmer location and give it a couple more days to kick off. Look for a location that is 20C-23C. Continue to stir it daily to discourage mold formation on the surface.

An SG of 1.10 - 1.11 will give you a potential alcohol of 13.5 - 15 percent. You can definitely go lower if you prefer. Test kits are widely available for pH and TA. Instructions should come with the kits. You'll want to add tartaric acid if too alkaline and calcium carbonate if too acidic...

For red grapes, you'll want to ferment the grapes whole; skins, seeds and juice together. Unless you're making a rose, which then you'll press off the juice and ferment the pressed juice only. First and foremost, sanitize and sterilize all equipment! For a red wine, de-stem and crush the grapes...

A short exposure to light, natural or artificial, will not harm your wine. Ideally, you want to minimize as much light exposure as possible, but I don't think it's detrimental unless your light exposures are constant for several months in duration.

If you want a technical guide to modern wine-making, check out 'Postmodern Winemaking' by Clark Smith. He's a veteran in the industry and has various modern techniques credited to his name.

I didn't find much on the interwebs regarding pomegranate wine. So I'm going with a lot of assumptions for this one. This is my first non-grape wine so I'm taking detailed notes, which I've shared below. Feel free to provide any suggestions or comments you might have. Harvested on 11/1/2014...

I am also looking for a proven pomegranate wine recipe. Recently, I happened upon a large quantity of pomegranates. So far I have about 5gallons of must, and counting (if I don't give up on the deseeding, what a pain!) I have made a few batches of wine from grapes, so I'm familiar with that...