Pomegranate Wine (5 Gallons)
| 30 | - | Pomegranates |
| 2½ | Pints | White Grape Concentrate |
| 30 | Pints | Water |
| 8¾ | Pounds | Sugar |
| 10 | Teaspoons | Acid Blend |
| 1¼ | Teaspoons | Tannin |
| 5 | Teaspoons | Pectic Enzyme |
| 5 | Teaspoons | Nutrient |
| 5 | Campden, crushed | |
| 1 | Package | Wine Yeast |
METHOD:
1. Wash, peel, removing all skin. Split open pomegranates and scrape out seeds.
2. Chop into small pieces. Put in nylon straining bag, crush fruit and squeeze juice into primary fermenter. Keeping pulp in bag, tie top, and place in primary.
3. Stir in all other ingredients EXCEPT yeast. Cover primary.
4. After 24 hours, add yeast. Cover primary.
5. Stir daily, check Specific Gravity, and press pulp lightly to aid extraction.
6. When ferment reaches S.G. of 1.050 (about 5 to 6 days) squeeze juice lightly from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock.
7. When ferment is complete (S.G. has reached 1.000-- after 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock.
8. To aid clearing siphon again in 2 months and again if necessary before bottling.NOTE:If slightly sweetened wine is more to taste, at bottling add 2½ teaspoons Stabilizer, then, stir in 1¼ pounds dissolved sugar. VARIETIES:Pomegranates (Punica granatum) tolerate great heat but fruiting varieties need deep watering. Available in tree or shrub form, 1½ to 12 feet high. The two popular varieties to try are: "Wonderful", 10' high, large orange-red flowers followed by reddish fruit and "Sweet", a pomegranate similar to Wonderful but with sweeter, less acid fruit.