bottles 1 gallon. prep time author: Team Brewsy. ingredients Equipment 1 Gallon Container Add To Cart. Add To Cart. View Cart 0 Checkout. directions Get everything ready to go. A clean container for fermentation either the container your juice comes in, a gallon jug, or any other food-safe container White sugar Get your juice ready.

Now, fermentation is beginning. Fermentation will take approximately 5 days. Wait two days while your wine is in the fridge. Take a sip! Now, you can taste your wine! If it tastes bitter, you can quickly fix that by making a simple syrup. Age your wine.

The character of your wine will change significantly as it ages. Related Recipes What Are the Professions Related to Winemaking? Joe's Ancient Orange Mead While the name Joseph has been around for at least a couple thousand years, the nickname Joe has not been, so this particular type of is not as anc How to Pair Red Wine Red wine is one of the most popular types of wine in the world.

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Making a spritzer is a great way to jazz up your wine, and is pretty much the easiest thing ever. this recipe works with whatever wine you want!

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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. Log in Register. What's new Search Search Everywhere Threads This forum This thread. Search titles only. Search Advanced search…. New posts.

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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. Co-authored by Christopher Lucchese and Jessica Gibson Last Updated: February 13, Approved. Part 1. All rights reserved. wikiHow, Inc. is the copyright holder of this image under U. and international copyright laws.

This image may not be used by other entities without the express written consent of wikiHow, Inc. Gather and clean your winemaking equipment. Purchase your equipment online or at a local supplier of homebrewing and fermenting equipment. Clean your equipment and wine bottles before beginning.

Avoid using soap when cleaning since this can leave a residue. Instead, use hot water and scrub with a stiff brush. You'll need: [2] X Trustworthy Source University of Georgia Cooperative Extension Division of the University of Georgia focused on research and community education Go to source A 2-gallon 7.

Clean and cut the pomegranates. Choose pomegranates that are heavy and look deep red. If your pomegranates are small, you may want to use a few more.

Wash your pomegranates and cut them in half. Scoop out all of the fruity seeds. Crush the seeds and sterilize the fruit. To crush the pomegranate seeds, you may want to pulse them in a blender or food processor.

Place the crushed seeds into a fermentation crock or glass jar. You'll also need to sterilize the pomegranates using a Campden tablet. Dissolve one Campden tablet in 2 cups of the crushed pomegranates.

Return this mixture to to the rest of the crushed seeds. Combine your other ingredients. Pour 1 gallon of boiling water into your container with the crushed pomegranate seeds. 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.

Christopher Lucchese is a Certified Sommelier affiliated with Home Somm, a Los Angeles, California-based business that does private wine tastings, education and paired wine dinners. Christopher was also a Sommelier for Michael Mina's Bourbon Steak, a Michelin-rated restaurant for three years.

He is also a Certified Sommelier by the Court of Master Sommeliers and has trained with the Wine Scholar Guild and The Culinary Institute of America.

He took two semesters at UC Davis for winemaking, viticulture and enology. wikiHow marks an article as reader-approved once it receives enough positive feedback.

This article has been viewed , times. If you've visited a winery, you may have seen pomegranate wine being made. These exotic wines can be a delicious alternative to wine made from grapes.

Pomegranate wine also offers health benefits. Research shows that pomegranate wine contains more antioxidants than red wine made from grapes.

National Institutes of Health Go to source If you're ready to try pomegranate wine, gather your wine making equipment and get started.

To make pomegranate wine, you'll need a 2-gallon jar, a 1-gallon carboy, an airlock, and a thin tube for siphoning. Start by crushing pomegranate seeds and sterilizing them in the jar using a Campden tablet. After a few hours, add boiling water, minced raisins, granulated sugar, acid blend, and pectic enzyme.

Next, add activated wine yeast, let it sit for 5 days, and strain out the solids. Once you've strained the mixture, siphon it into the carboy and seal it with the airlock. Finally, let the wine ferment for 1 year, siphoning it into a new container every few months. To learn how to bottle pomegranate wine after it ferments, scroll down!

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wikiHow Account. No account yet? Create an account. wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow. Categories Food and Entertaining Drinks Alcoholic Drinks Wine How to Make Pomegranate Wine.

Download Article Explore this Article parts. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Co-authored by Christopher Lucchese and Jessica Gibson Last Updated: February 13, Approved. Part 1. All rights reserved. wikiHow, Inc. is the copyright holder of this image under U.

and international copyright laws. This image may not be used by other entities without the express written consent of wikiHow, Inc.

Gather and clean your winemaking equipment. Purchase your equipment online or at a local supplier of homebrewing and fermenting equipment. Clean your equipment and wine bottles before beginning. Avoid using soap when cleaning since this can leave a residue. Instead, use hot water and scrub with a stiff brush.

You'll need: [2] X Trustworthy Source University of Georgia Cooperative Extension Division of the University of Georgia focused on research and community education Go to source A 2-gallon 7. Clean and cut the pomegranates. Choose pomegranates that are heavy and look deep red. If your pomegranates are small, you may want to use a few more.

Wash your pomegranates and cut them in half. Scoop out all of the fruity seeds. Crush the seeds and sterilize the fruit. To crush the pomegranate seeds, you may want to pulse them in a blender or food processor. Place the crushed seeds into a fermentation crock or glass jar.

You'll also need to sterilize the pomegranates using a Campden tablet. Dissolve one Campden tablet in 2 cups of the crushed pomegranates. Return this mixture to to the rest of the crushed seeds. Combine your other ingredients. Pour 1 gallon of boiling water into your container with the crushed pomegranate seeds.

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. 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.

It sounds like there are two questions there: 1. How much fruit to use per gallon and 2. What to do about pH. I have read multiple times on here and found it to be true in my own wine making journey that blueberries is best at pounds per gallon of wine.

Other fruit works best close to 10 pounds of fruit per gallon of wine. Without having done a blended experiment I would start with pounds of blueberries and pounds of pomegranate seeds per gallon of wine.

As far as the concentrate vs seeds, I would start with just fruit. I would add concentrate if you are finding one flavor overpowered by the other. Maybe taste the must at this point? pH for fruit wines non-grape should be between 3. You can play around with the exact number as you get more experience and refine your tastes.

I know a lot of recipes call for adding acid bled as part of the recipe. Don't automatically add acid blend or calcium carbonate to change the pH. Measure first. Blueberries can be very acidic and so you may not need to adjust your pH down, you may need to adjust up, thus the calcium carbonate.

Make sure you adjust your pH pre-fermentation as that is much easier to do than post fermentation. Add a little bit of either acid or carbonate, depending if you want pH to go down or up, stir, measure, and then adjust again.

Also make sure that you get your fruit ratios done, then add your k-meta. Wait a day, adjust pH, add pectic enzyme. Then you can either wait another day to pitch the yeast or pitch at the same time as the pectic enzyme, assuming temperatures are correct for pitching yeast.

I also put all of my fruit in a mesh bag or as much as possible and during fermentation would, after thoroughly cleaning my hands, squeese the bag at least once a day to help get the juice out. That has helped me as well.