This will release gas and keep oxygen from entering the container which could ruin your wine. Let your wine set for a month.

Poke 4 or 5 pin-sized holes in it and tape it over the opening. This way, gas will escape, but not let oxygen into your container. Rack your wine. You'll need to siphon off your wine into a clean container so that sediment is left behind.

Doing this repeatedly while the wine ferments will prevent your wine from appearing cloudy or foggy. Place the syphon on the end of your carboy or demijohn and attach it to a secondary container to rack it.

You should rack your wine: [10] X Research source [11] X Research source For the first time at one month At four months At seven months.

Part 3. Collect bottles. Wine bottles will allow you to divide and serve your wine just like a regular winery would. You can store your wine in used wine bottles you have collected.

With this in mind, it's good to make a habit of collecting wine bottles over a course of months before bottling your own wine.

If you don't have any bottles, you can buy them from brewing supply stores. The typical wine bottle is ml. You'll need roughly five bottles for each gallon of wine you've made. Bottle the wine. Once your wine has finished fermenting and you've racked it several times so it's clear, bottle your wine.

You can usually do this at one year after starting the wine. Use a siphon to move the wine from the fermenting container into your bottles. Fill your bottles partway up the bottleneck and leave a few inches for the cork at the top. Be sure to siphon the wine without agitating or stirring the wine too much.

This could cause any sediment to make your wine cloudy. Cork the wine. Soak your corks in a mixture of water that has a Campden tablet dissolved in it. This will sterilize your corks and make them easier to insert in your wine bottles.

You can insert the corks by hand or use a corking machine. If inserting them by hand, soak them for 15 minutes. If inserting them by machine, only soak them for a few minutes. Position the cork over the opening of the bottle and push down firmly using your shoulders.

Some brewery supply stores rent corking machines for home use. This may be a good idea if you're trying it out for the first time.

You may want to buy one if you're planning on making wine regularly. Allow the wine to sit for a year. Most wines are drunk within 12 to 18 months of bottling. You should try to drink your wine around a year after bottling it.

Although if you've made several bottles, consider opening and trying your wine about 6 months after bottling. You may find that you enjoy the flavor of your pomegranate wine at this point. Wine is not meant to be kept indefinitely.

Most fruit wines including pomegranate wine should be used within 3 to 5 years of bottling. You Might Also Like. How to. Simple 2-Ingredient Recipe for Homemade Chinese Rice Wine. How to Make Wine from the Comfort of Home.

Almost any. My favorites are berries blackberries, blueberries, and raspberries. The frozen bags of mixed berries sold at most stores make delicious wine. I've even had good success with cranberries.

Peaches, plums, pears, apples, mangoes and many others also work well. I don't recommend watermelon or figs. We're glad this was helpful.

Thank you for your feedback. Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Claim Your Gift If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you.

Support wikiHow Yes No. Not Helpful 0 Helpful 4. A haze or cloudy appearance in pomegranate wine may be removed by racking the wine. Racking involves switching the wine batch from one barrel to another. Not Helpful 2 Helpful 1.

Include your email address to get a message when this question is answered. Pair pomegranate juice with a dish that has a little sugar in it so the flavor profiles match.

Just don't go overboard and choose something super sweet, like chocolate cake. Thanks Helpful 0 Not Helpful 0. Alternatively, you can combine pomegranate juice with vodka to create a pleasant tasting drink. This is a good idea if you simply want to see what pomegranates taste like in the context of alcohol.

You can often find fermenting crocks or jars at thrift or antique stores. Just be aware that they may have been used for sauerkraut or pickles, which could contaminate your wine. Submit a Tip All tip submissions are carefully reviewed before being published.

More References 3. Certified Sommelier. Expert Interview. About This Article. Co-authored by:. Christopher Lucchese. Co-authors: Updated: February 13, Categories: Wine. Article Summary X To make pomegranate wine, you'll need a 2-gallon jar, a 1-gallon carboy, an airlock, and a thin tube for siphoning.

In other languages Español: hacer vino de granada. Italiano: Preparare il Vino di Melograno. Thanks to all authors for creating a page that has been read , times. Reader Success Stories.

Jamal Fuad Nov 20, And then other ingredients you suggested I had not thought of, like the raisin and the acid components. More reader stories Hide reader stories. Did this article help you? Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy.

Alfredo Lacayo D. Jan 29, I see myself learning a lot on searching, how to do anything. Thank you. Shak K. Aug 14, There are few tips are missed on how to choose the best fruit. Rated this article:.

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For a better experience, please enable JavaScript in your browser before proceeding. You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser. Thread starter iridium Start date Jun 10, Help Support Winemaking Talk - Winemaking Forum:.

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others. iridium Supporting Members Supporting Member. Joined Jul 21, Messages Reaction score I wanted to share the results of my latest fruit wine journey. I just bottled a one gallon batch of pomegranate wine.

It took 6 months to make but the end results are really nice. Synopsis: I started with 20 pounds of pomegranates. I peeled these and pulled the seeds away from the pith and membrane inside the fruit.

Not going to lie, toward then I was bored with this. Once I only had the seeds, I wasn't sure how to extract the juice. I tried mashing with a potato masher and had some limited success.

I also tried freezing, and then mashing, but again with limited success. However, once I added pectic enzyme that seemed to work. By the time primary fermentation was done I only only seeds left in the bag. I had a starting SP of 1. I used the yeast strain of MA from the Vintner's harvest line of yeast.

Primary fermentation took 6 days. Because I started in December I used a warming mat to start the fermentation but that got a little too warm 80 degrees so I stopped using that midway through the fermentation. I racked the wine twice and at the second racking added some more pomegranate juice to top off.

At the end I did back sweeten the wine. I used a syrup made of 1 cup sugar to 1 cup of pomegranate juice. The ratio I ended up with was 4 ml of syrup to 30 ml of wine. Over time, it might even be a little too sweet so glad I didn't add anymore. Overall this was a nice project.

I agree with many on this board that if you get pH and SG right at the beginning it helps to make the process easy in the long run. This will be a nice light wine just in time for summer.

JPG 1. JB Vinenot. Joined Apr 11, Messages 22 Reaction score Just saw your posting here. I've got a pomegranate tree and de-seeded a bucket of pomegranates and ended up with 2- 1 gallon bags, a little over 9 lbs of seeds. I'm planning on buying frozen blueberries and making a pom-blueberry wine mix.

How many days did it take to break down the seeds and did it need to be frozen first? After 7 months how does it taste? So far the wine tastes really nice. It has a good flavor of pomegranates and is not too sweet.

It has been a few months since I opened another bottle which means I need to do that. As far as the seeds I did freeze the seeds first.

Once they were thawed, I tried to crush them with a potato masher to jump start the process. Surprisingly neither of those really worked well. The seeds did not burst like other fruit does after being thawed, and the potato masher didn't seem to help.

However, I added pectic enzymes and that did the trick. By the end of primary fermentation, there was just the seeds left and all of the juice had been fermented. Good luck with your mix. I have not done that before so curious to hear how it turns out. Thank you for the info!

I'll reply to the thread on how this comes out. I plan to start it this upcoming week and let it bulk age for a few months and bottle around September. I look forward to it. Also are you going to blend pre fermentation? I am curious to know because there is lots of discussion about how strong the blueberry flavor is and also whether it is better to blend pre fermentation or after.

This will only be my second attempt at non-kit wine so any advice you have is extremely welcomed.

A step up from a whiskey sour, this cocktail is even better with wine done the brewsy way. Easy Strawberry Cider Recipe How to make strawberry cider at home.

A sweet, summery twist to your classic apple cider. Best served chilled and on the sweeter side! Cran-Apple Cider. A bold and tangy cider that's one of our absolute favorites! Blackberry Cider. Apple and blackberry might not seem like the most likely pair, but we promise you'll love this recipe!

You'll end up with delicious blackberry cider with a subtle berry flavor and a not-so-subtle color. Peach Cider. Most people think of cider and think bonfires and sweaters, but this one's a summer treat. Peaches and apples make the perfect brewsy pair.

Ginger Cider. Ginger and apple is a favorite combination among many home brewers! These flavors are used in many German recipes, and the cider will bring you right to Oktoberfest.

Vanilla Bean Cider. soften your hard cider with a little something sweet. this one is just as good as dessert! White Wine Mojito.

Put a new spin on an original! swap out the white rum for white wine and let this cocktail take you away to sandy beaches and brighter days. Ginger Iced Tea. if you like porch-sittin' and tea-sippin', this is the drink for you.

make a big batch for warm summer afternoons and cool fall evenings. it's perfectly sweet with an extra fun, gingery twist. Raspberry Lemonade Sangria. This is one of the simplest sangrias you'll find, made even better with a wine you've made yourself!

It's super refreshing with the perfect amount of sour for a hot day. mulled pomegranate hot toddy. this is the perfect drink for when the weather starts to turn. Made in a big batch, bring this to your next bonfire to keep the crowd roasty and toasty.

Cherry Wine Recipe. A bold fruit wine, this will pair deliciously with anything from pork chops to a cheese plate. Grapefruit Wine. A vibrant wine that can be made as sour or as sweet as you like!

Delicious Raspberry Wine Recipe How To make Raspberry Wine at home. This wine is full of flavor! Sweet but tart, and super refreshing on a summer evening. Pumpkin Spice Wine. The spices enhance the pumpkin flavor for a drink that is oh so autumn.

Rosewater Wine. You won't see this one in your average wine cellar! Take romance to the next level with this super unique wine. Brewsy Ginger Beer. A brewsy version of a fan-favorite. a tangy, sweet beverage that's perfectly refreshing for a summer evening. Pomegranate Wine Recipe How to make pomegranate wine at home.

A delicious ripe wine that pairs well with rich foods. hair-of-the-dog Gatorade wine. give yourself a little electrolyte boost and knock that hangover out with this unique beverage. you can use whatever flavor you'd like, but the brewsy team recommends anything blue :.

CapriSun Wine. Go back to your roots with this nostalgic wine. you can use whatever flavor you want - they're all guaranteed to be a blast from the past. Cranberry Apple Wine. A crisp, tart wine that will remind you of autumn leaves and bonfires. Green Tea Wine. if you're a tea connoisseur, this is the wine for you!

bittersweet, nutty, and floral, this wine will even give you a boost of caffeine. The Bishop. This cocktail dates back to the 's, but will be better than ever using wine you brewed in your own home. Plum Wine.

Using this beautiful, fresh stone fruit will result in an earthy, full-bodied wine. perfect for after-dinner drinks!

Apricot Wine. What if i opt for peels of the pomegranate as they contin large health benefits. And is it okay to leave it here for 8 weeks? If you are using an air lock, the level of water on two sides will be different.

grapes are more acidic than juice pomegranates. Sugar added prior to fermentation is typically intended to capitalize the wine and increase the alcohol per volume level. Wet wines also require a yeast that dies off completely prior to the fermentation of all the sugar in the Must.

This is a simple explanation have the problems I see with your recipe. Good wine making is really just not that simple which is also why there are several wines on the market that truly suck. as it wont have any significant effeccts.

I second the above comment. Methanol should not be an issue in anything that has not been distilled, in which case the methanol would be concentrated. Anything fermented can have some methanol in it, like wine or beer, but the amount will be so small it will not be problematic unless you polish off a keg by yourself, in which case you have other things to worry about.

I would suggest only hand-crushing the arils to release juice without damaging the seeds. Should i added now or not? Yes, you can turn this into a 5-gallon recipe…just multiply all ingredients by 5. You can use a waterlock, or not, during this phase of very active violent fermentation. After primary, the water lock is no longer optional.

Rack the wine into secondary sometimes also in a plastic bucket, but also done in a narrow neck glass carboy and then attach a water lock for secondary. Good luck! With the relatively small amount of sugar your recipe adds, and with nothing to halt fermentation, it seems to me that this would be a very dry wine.

Is that correct? Other recipes i have seen add the same amount of water as juice, does this wine come out differently since it has less water? Believe it or not, a lot of the flavor in a wine comes from the yeast and the volatile compounds they release during fermentation.

Hi, we made pomagranate wine using your recipe but adapting it for less juice, we only had about 1,8l I would like to know if you have an approximate alkohol content. The finnished wine has a sweet taste and we classified it as a dessert wine.

My husband and I have been studying this recipe for the last few days. We think we are ready. We will begin our first fermentation steps in two half gallon mason jars with a pickle pipe instead of waterlock.

I know to rack it you need to have something like a tea canister with the spout above the sediment, but if we are using mason jars how do we do this? You can just continue in mason jars, no worries. When you rack the wine, just gently pour it into a new mason jar without disturbing the sediment.

If there are chunks of fruit or raisins, pour it through a fine-mesh strainer when you move it over. I will have about 3 — 5 gal. of juice from my Pom tree this year and first attempt making wine. Will aging in small oak barrel for a year or more improve the final product and be worth the effort.

I have wine making friends in Napa. You can also add oak chips to the carboy in secondary to get the same flavor. I followed the instructions and fermented for 2 weeks.

Yesterday I racked it into a clean fermentation vessel. Do you know the reason? This is normal. Its the 8th day and my Pomo wine has these strange white grape looking balls formed. Are they above the waterline?

If so, then maybe mold. Either way, take them out? Oh, just seeing this comment after your first one. I just opened my first bottle of the pomegranate wine and it is wonderful. Thank you so much for the recipe. I tried subbing in honey for the sugar because I love mead.

I was very neglectful and just left it in primary fermentation for months. Honey on average takes much longer to ferment than white sugar or even fruit sugars. Leaving the must in primary for several months does absolutely no harm and will increase the likelihood of a complete and clean fermentation.

The only downside? is a much drier, less sweet mead. This can be remedied with the addition of extra sweetener to taste. Yacoubian-Hobbs - Areni ml. Saving quantities Sign up for our Newsletter. Our Location Troy Schenectady Road Latham , NY Directions. Business Hours Monday-Saturday am - pm Sunday pm - pm.

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You'll also need to add 1 lb grams of minced raisins choose organic so you don't get sulfites , 2 lbs grams of granulated sugar, 2 teaspoons of acid blend, and 1 teaspoon of pectic enzyme. Mix this together and let it stand until the mixture is at room temperature.

This will eventually ferment and be strained to create your pomegranate wine. Part 2. Activate the wine yeast and add it to the must. Take your teaspoon of yeast nutrient and dissolve it in one cup of liquid strained from your pomegranate mixture.

Once you've stirred the yeast completely into the liquid, add the activated wine yeast to the must the pomegranate mixture. Let the must set. Cover the fermenting container with your must.

Place it in a warm place that's around 60 to 70 degrees F. The must should set for about five days. Stir the must two or three times a day so the solids that float to the top are mixed into the rest of the must.

During this time, the liquid will begin to take on a red color. Covering the must will keep bugs out, but should also allow for air flow. Strain the must.

Once the must doesn't bubble very much, you can strain the solids out and siphon the fermenting pomegranate wine must into a carboy or clear demijohn. After the liquid is in your long-term storage container, fit an airlock on the top.

This will release gas and keep oxygen from entering the container which could ruin your wine. Let your wine set for a month. Poke 4 or 5 pin-sized holes in it and tape it over the opening. This way, gas will escape, but not let oxygen into your container. Rack your wine.

You'll need to siphon off your wine into a clean container so that sediment is left behind. Doing this repeatedly while the wine ferments will prevent your wine from appearing cloudy or foggy. Place the syphon on the end of your carboy or demijohn and attach it to a secondary container to rack it.

You should rack your wine: [10] X Research source [11] X Research source For the first time at one month At four months At seven months. Part 3. Collect bottles. Wine bottles will allow you to divide and serve your wine just like a regular winery would.

You can store your wine in used wine bottles you have collected. With this in mind, it's good to make a habit of collecting wine bottles over a course of months before bottling your own wine. If you don't have any bottles, you can buy them from brewing supply stores.

The typical wine bottle is ml. You'll need roughly five bottles for each gallon of wine you've made. Bottle the wine. Once your wine has finished fermenting and you've racked it several times so it's clear, bottle your wine. You can usually do this at one year after starting the wine.

Use a siphon to move the wine from the fermenting container into your bottles. Fill your bottles partway up the bottleneck and leave a few inches for the cork at the top.

Be sure to siphon the wine without agitating or stirring the wine too much. This could cause any sediment to make your wine cloudy.

Cork the wine. Soak your corks in a mixture of water that has a Campden tablet dissolved in it. This will sterilize your corks and make them easier to insert in your wine bottles.

You can insert the corks by hand or use a corking machine. If inserting them by hand, soak them for 15 minutes. If inserting them by machine, only soak them for a few minutes. Position the cork over the opening of the bottle and push down firmly using your shoulders.

Some brewery supply stores rent corking machines for home use. This may be a good idea if you're trying it out for the first time. You may want to buy one if you're planning on making wine regularly. Allow the wine to sit for a year. Most wines are drunk within 12 to 18 months of bottling.

You should try to drink your wine around a year after bottling it. Although if you've made several bottles, consider opening and trying your wine about 6 months after bottling.

You may find that you enjoy the flavor of your pomegranate wine at this point. Wine is not meant to be kept indefinitely. Most fruit wines including pomegranate wine should be used within 3 to 5 years of bottling.

You Might Also Like. How to. Simple 2-Ingredient Recipe for Homemade Chinese Rice Wine. How to Make Wine from the Comfort of Home.

Almost any. My favorites are berries blackberries, blueberries, and raspberries. The frozen bags of mixed berries sold at most stores make delicious wine. I've even had good success with cranberries. Peaches, plums, pears, apples, mangoes and many others also work well. I don't recommend watermelon or figs.

We're glad this was helpful. Thank you for your feedback. Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Claim Your Gift If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you.

Support wikiHow Yes No. Not Helpful 0 Helpful 4. A haze or cloudy appearance in pomegranate wine may be removed by racking the wine. Racking involves switching the wine batch from one barrel to another. Not Helpful 2 Helpful 1. Include your email address to get a message when this question is answered.

Pair pomegranate juice with a dish that has a little sugar in it so the flavor profiles match. Just don't go overboard and choose something super sweet, like chocolate cake. Thanks Helpful 0 Not Helpful 0. Alternatively, you can combine pomegranate juice with vodka to create a pleasant tasting drink.

This is a good idea if you simply want to see what pomegranates taste like in the context of alcohol. You can often find fermenting crocks or jars at thrift or antique stores. Just be aware that they may have been used for sauerkraut or pickles, which could contaminate your wine.

Submit a Tip All tip submissions are carefully reviewed before being published. More References 3. Certified Sommelier. Expert Interview. About This Article. Co-authored by:. Christopher Lucchese.

Co-authors: Updated: February 13, Categories: Wine. Article Summary X To make pomegranate wine, you'll need a 2-gallon jar, a 1-gallon carboy, an airlock, and a thin tube for siphoning.

In other languages Español: hacer vino de granada. Italiano: Preparare il Vino di Melograno. Thanks to all authors for creating a page that has been read , times. Reader Success Stories.

Jamal Fuad Nov 20, Producer Discover Country Armenia Varietal Other Red Sku Size ml. Customers Viewing This Page Might Also Like These Items.

Yacoubian-Hobbs - Areni ml. Saving quantities Sign up for our Newsletter. Our Location Troy Schenectady Road Latham , NY Directions. Business Hours Monday-Saturday am - pm Sunday pm - pm. My Account Login Create Account Manage Account Purchase History Purchase Request. Stay Connected.

Copyright © All rights reserved Website Powered by WineFetch. Please enter a valid email Saving email Other Red. Sign up for our Newsletter Please enter a valid email. Sign Up. Website Powered by WineFetch.