Pomegranate wine: 2 recipes at home
Pomegranate wine was first produced on an industrial scale in Israel about 30 years ago. Then this experience was adopted by Turks, Armenians and Azerbaijanis.
Pomegranate wine not only has a pleasant tart taste, but also retains all the nutrients contained in pomegranate seeds.
The only drawback of pomegranate fruit for winemaking is its high acid content. To make good wine, you have to add water and a large amount of sugar.
They also make it from pomegranate: liqueur, tincture, syrup
Dessert pomegranate wine
From the amount of ingredients specified in the recipe, you will get about 1.5-2 liters of wine, with a strength of 11-13 degrees.
Ingredients
Pomegranate - 5 kg
Sugar - 350 g per liter of juice
Water - 50 ml per liter of juice
Wine yeast
The method of preparation
Before you start cooking, wash, peel and squeeze the juice out of the grains in any way convenient for you. For example, with a metal strainer and a spoon.
Transfer the resulting juice and pulp to a saucepan, add water at the rate of 50 ml per 1 liter of juice, sugar at the rate of 150 g per 1 liter of juice and wine yeast (dilute according to the instructions).
Mix well and cover with cheesecloth. Leave for 3-4 days in a dark place at a temperature of 18-25 degrees. Stir the contents of the container once a day with a wooden spatula.
As soon as active fermentation begins, strain the wort and squeeze out the pulp with cheesecloth.
Add granulated sugar to the fermented juice at the rate of 100 g per 1 liter of juice. After mixing, pour it into a glass container (fill it to a maximum of 3/4 of the volume).
Install a water seal or a glove with a small hole in the finger and leave for 35-50 days in a dark room with a temperature of 18-25 degrees.
After four days, add more sugar (at the rate of 50 g per liter of juice). To do this, pour off 1-1.5 liters of wort, dissolve sugar in it and pour it back into the container. Reattach the closure again.
After another four days, add the remaining sugar (50 g/liter of juice). The method is described in paragraph 7.
After 35-50 days, when fermentation is completely over, we drain the wine from the sediment.
Take off the sample. And if you wish, you can add more granulated sugar or fix it with vodka (2-15% of the total volume of wine).
Now fill a clean container up to the neck so that there is no room for excess air. Send the young wine for 4-6 months for aging at a temperature of 5-16 degrees. Every month it is necessary to drain the wine from the sediment and pour it into a clean container.
As soon as the sediment stops falling out, the wine can be bottled. Store it in the refrigerator or cellar for no more than 3 years.
Homemade pomegranate wine
Ingredients
Pomegranates - 6 pcs.
Water - 12 glasses
Granulated sugar - 4 cups
Raisins - 450 g
Wine yeast - 1 pack
Live yeast - 1 h. л.
Mixture of malic, citric and tartaric acids - 2 tsp.
Pectin enzyme - 1 tsp.
Campden - 1 tablet
The method of preparation
Prepare pomegranates as described in step 1 of the first recipe.
In a saucepan, mix the pomegranate pulp and juice with the rest of the ingredients except yeast. Mix thoroughly and leave the container for one night at room temperature.
In the morning, add the yeast to the mixture and let it stand for another 6 days in a warm place, stirring every day with a wooden spatula.
After six days, pour the wine into a glass fermentation container using a siphon and install a water seal. Leave for 3-4 weeks in a warm place.
Once fermentation is complete, bottle the wine using a siphon and leave it to age for 1 year in a cool place.
Very important! Watch the fermentation time carefully, otherwise you can get a good pomegranate vinegar instead of wine.
Update: 27.02.2018
Category: Wine and Vermouth