If your pomegranate tree is laden and you don’t know what to do with them, try this wine recipe. The result from last year’s batch was a beautiful copper-coloured wine which tasted delicious!
6 pomegranates (or as many as you have in my case :))
300g raisins (ish)
4 cups of granulated sugar
2 teaspoons of acid blend
1 teaspoon of pectic enzyme
1 teaspoon of yeast nutrient
1 campden tablet
1 packet of wine yeast
12 cups of water.
1. Split open the pomegranates and remove the seeds. Pour all of the seeds into a bowl. Throw out the pith and skins.
2. Juice the pomegranate seeds.
3. Add all of the other ingredients to the pomegranate except the yeast.
4. Stir well to dissolve the sugar, and let it sit overnight. The specific gravity should be between 1.090 and 1.095.
5. Sprinkle yeast over the pomegranate mixture, or start the yeast off in a little tepid water and then add once it’s bubbling.
6. Leave to bubble until the specific gravity is around 1.050 and the bubbling has stopped.
7. Siphon into a secondary fermenter and attach an airlock.
Once you have bottled the finished product leave for a couple of months to mature before enjoying!