Jan 9, Fruit Wine Making from Pomegranates & Raisins

Fruit Wine Making 6 pomegranates 1 pound of raisins 4 cups of granulated sugar 2 teaspoons of acid blend 1 teaspoon of pectic enzyme 1 teaspoon of yeast nutrient 1 campden tablet 1 package of wine yeast 12 cups water Split open the pomegranates and remove the seeds. Pour all of the seeds into a bowl.
Throw out the pits and skins.

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.

Tips 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.

The pomegranate wine may taste best if you store it for one year without drinking it.

Source from C.J.J. Berry's First Steps in Winemaking

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