Pomegranate Wine
Unleash the vibrant flavors of fresh pomegranates and sweet raisins in this homemade wine recipe. Perfect for special occasions or savory meals, this wine showcases a delightful blend of tartness and sweetness, resulting in a uniquely bold and refreshing beverage. With minimal ingredients and straightforward steps, crafting this flavorful wine is a rewarding experience for any aspiring winemaker.
ingredients
- 8 pomegranates
- 1 lb raisins
- 1 cup dry malt extract
- 4 ½ cups granulated sugar
- 2 tsp acid blend
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 campden tablet
- 1 packet wine yeast
- Water
steps
- 1.
Extract juice from the pomegranates, discarding seeds and pulp, and pour it into a sanitized fermentation container.
- 2.
Chop the raisins and add them to the container with the pomegranate juice.
- 3.
In a separate bowl, dissolve the dry malt extract and sugar in 1 quart of warm water. Stir until fully dissolved.
- 4.
Pour the malt and sugar mixture into the fermentation container.
- 5.
Add the acid blend, pectic enzyme, and yeast nutrient to the container, mixing well.
- 6.
Crush the campden tablet and add it to the mixture, stirring gently to combine.
- 7.
Let the must sit for 24 hours to allow sulfites to dissipate.
- 8.
After 24 hours, sprinkle the yeast on top of the mixture 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. Allow to age for at least 3 months before serving.
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