Easy Wine Making 10-15 ripe pomegranates 1/2 lb. barley 3 lb. granulated sugar 1 lemon, juiced 1 gallon water wine yeast and nutrient Peel the fruit and remove the seed-juice sacs from the bitter white membrane dividers.

Ten fruit are sufficient if 5-6 inches in diameter, 15 are required for 3-4 inch diameters.

Meanwhile, bring the water to boil with the barley in it.

Simmer for about 5 minutes, and then strain onto the pomegranate seeds, sugar, and lemon juice in the primary fermentation vessel.

Stir well.

When cool (70-75 degrees F.), add the activated yeast and nutrient.

Cover and allow to ferment vigorously five days, then strain into secondary fermentation jar and fit with fermentation trap.

When wine clears, rack and bottle.

May be good in six months, but improves at one year. Read enough about easy wine making and want to discover more about the antioxidant drink?

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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

Read enough about fruit wine making and want to discover more about the antioxidant drink?

Pomegranate Home Page

View the original article here

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Easy Wine Making 10-15 ripe pomegranates 1/2 lb. barley 3 lb. granulated sugar 1 lemon, juiced 1 gallon water wine yeast and nutrient Peel the fruit and remove the seed-juice sacs from the bitter white membrane dividers.

Ten fruit are sufficient if 5-6 inches in diameter, 15 are required for 3-4 inch diameters.

Meanwhile, bring the water to boil with the barley in it.

Simmer for about 5 minutes, and then strain onto the pomegranate seeds, sugar, and lemon juice in the primary fermentation vessel.

Stir well.

When cool (70-75 degrees F.), add the activated yeast and nutrient.

Cover and allow to ferment vigorously five days, then strain into secondary fermentation jar and fit with fermentation trap.

When wine clears, rack and bottle.

May be good in six months, but improves at one year. Read enough about easy wine making and want to discover more about the antioxidant drink?

Pomegranate Home Page

View the original article here

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

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

Read enough about fruit wine making and want to discover more about the antioxidant drink?

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Making cocktails with pomegranates will make your party the talk of the neighborhood! Combine pomegranate juice with other fruit juices, champagne, or even sparkling water to make delicious cocktails that will not disappoint your friends and family when they come to enjoy an evening of food, drinks, and fun.

When is a good time to serve tart and delicious cocktails? Anytime! Summers barbecues, elegant or casual dinners, happy hours, special occasion parties, or just for the two of you while you snuggle on the couch with a good movie. There are so many ways to add pomegranate juice to your drink menu. Types of cocktails might include (but are in no way limited to!): pomegranate margaritas, pomegranate spritzers, pomegranate lemonade (with your favorite alcohol), pomegranate mojito, or even pomegranate sangria cocktail. Put a new twist on some of your old favorites simply by substituting pomegranate juice for citrus juice and you?ll have a brand new cocktail!

A big plus would be to try these cocktails in a bar as well. If you want to stock up you could try buying cocktails from retailers on line.

champagne cocktail

party cocktail mix

fruit cocktail recipe

Italian sparkling wine

Read enough about making cocktails and want to discover more about the antioxidant drink?

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Making Wine at Home

Clean pomegranates.

Bring water to a boil with barley in it.

Let simmer 5 minutes.

Strain over chopped pomegranates, sugar and citric acid.

Stir well.

When cool add nutrient and yeast.

Strain into fermenting jar.

Bottle when wine is finished fermenting and clear. Read enough about making wine at home and want to discover more about antioxidant drink?

Pomegranate Home Page

View the original article here

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

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

Read enough about fruit wine making and want to discover more about the antioxidant drink?

Pomegranate Home Page

View the original article here

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.