Pomegranate Wine
)
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to between five and eight metres tall. The pomegranate is native to the region from Iran to the Himalayas in northern India and has been cultivated and naturalized over the whole Mediterranean region and the Caucasus since ancient times. It is widely cultivated throughout Algeria, Armenia, Azerbaijan, Iran, India, Pakistan,Syria, Turkey, the drier parts of southeast Asia, Peninsular Malaysia, the East Indies, and tropical Africa. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.
Ingredients
6 Pomegranate
½ pt White Grape Concentrate
Enough water to make one gallon
1¾ lb Sugar
2 tsp Acid Blend
¼ tsp of Tannin
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
1 Campden Tablet
1 pkg of Lalvin EC 1118 Yeast
Starting SG: 1.090 - 1.095
Directions
Wash, peel, removing all yellow skin. Split open Pomegranates and remove seeds. Chop into small pieces and put into nylon straining bag and crush fruit in primary. Tie top of straining bag and leave in primary.
Disolve sugar in 1 quart boiling water and pour over straining bag. When the must has cooled down to room temperature, add all ingredients EXCEPT yeast. Set aside for 12 hours. After 12 hours add yeast and cover primary, attach airlock. When fermentation begins, stir daily and lightly press pulp to extract more juice.
When ferment reaches an SG reading of 1.020 (3-5 days), lightly squeeze the bag to extract more juice, and discard pulp. Rack off of sediment into clean sanitized carboy (secondary), attach airlock. Fermentation will continue for about 2-3 weeks. When fermentation has stopped, syphon off sediment into clean carboy, degass and allow wine to clear. Reattach airlock. To aid clearing syphon again in 2 months and again if necessary before bottling.
This recipe makes one gallon of dry wine.
