Pomegranate Oenobraggot
Experience an exhilarating twist on traditional mead with this Pomegranate Oenobraggot recipe. Melding the lush acidity of pomegranate juice with the deep, rich flavors from malt and honey, this effervescent brew is perfect for celebrations or cozy evenings. Crafted with simplicity in mind, it’s a vibrant way to elevate your home brewing endeavors.
ingredients
- 8 pomegranates
- 1 lb raisins
- 1 cup dry malt extract
- 3 cups honey
- 2 tsp acid blend
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 campden tablet
- 1 packet wine yeast
- Water (to top off)
- 3 cups priming sugar (for carbonation)
steps
- 1.
Extract juice from the pomegranates, discarding seeds and pulp, then pour it into a sanitized fermentation container.
- 2.
Chop the raisins and add them to the fermentation container with the pomegranate juice.
- 3.
In a separate bowl, dissolve the dry malt extract and honey in 1 quart of warm water, stirring until fully blended.
- 4.
Pour this malt and honey mixture into the fermentation container.
- 5.
Add the acid blend, pectic enzyme, and yeast nutrient, mixing well.
- 6.
Crush the campden tablet and stir it into the mixture gently.
- 7.
Let the must sit for 24 hours to allow sulfites to dissipate.
- 8.
After 24 hours, sprinkle the yeast on top without stirring.
- 9.
Seal the fermentation container with an airlock and place it in a cool, dark area.
- 10.
After 1-2 weeks, check fermentation; then siphon into clean bottles.
- 11.
Mix the priming sugar in 2 cups of boiling water, let cool, then add to the siphoned mead before bottling for carbonation.
- 12.
Cap the bottles and allow them to carbonate for 2-3 weeks in a dark, cool place before enjoying.
