Pomegranate Cider

[bpkelso]

So, I got some Pomegranates and want to make a Pomegranate cider. Question: Do I start with fresh pulp dropped into the primary and start there, OR do I primary my cider and then add the pomegranates to the secondary?

Would love some advice!

Thanks!

 

[bernardsmith]

Interesting question, bpkelso. I don't have a good answer to your question but if you decide to add the pomegranate to the secondary you will need I think to add k-meta to the pomegranate 24 -48 hours before you add the cider to ensure that any wild yeasts associated with the pomegranate do not then inoculate the cider. The additional time is to allow you to add and make use of pectic enzymes to break down the cell walls of the seeds to extract more of the juice (I think fermentation inhibits the action of the enzyme)

 

[MarkKF]

The easiest way is to combine cider, fruit and Camden tabs 24 hrs before you pitch yeast. It will be dry and less Pom. flavor. If you do it later you'll get more flavor but have to take steps to stop yeast reproduction and clearing will be more difficult.

 

[Bombo80]

I made a strawberry cider, that is still in the carboy. My thoughts are I want the most flavor and aroma from the fruit that I can get. I have made fruit wines in the past and always add more fruit to the secondary.
On my strawberry cider, I added sugar to bump up the abv, but did NOT add any strawberries. I then pitched the yeast and let it ferment for a couple weeks. Then I racked it off the initial lees, and onto the strawberries that were frozen, thawed and pulverized with a stick blender. No added chemicals.
I let this continue to ferment until the strawberry must looked like it had given up all it had. I racked it again off these lees and it is still finishing the fermentation process. When I racked it, the strawberry aroma was fantastic.
There is really no right or wrong way to do it. It is all personal preference. This is they way I did it, and so far I am liking the results.

BTW, I plan on back sweetening it if it is needed. Then possibly priming sugar and bottle it. Once the carb level is where I want it. I will heat pasteurize the bottles.

Good Luck.