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A Simple Pomegranate Wine Recipe

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#1 Dominic Rivard

Dominic Rivard


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Posted 20 February 2009 - 08:02 PM

Here are the ingredients needed for a basic pomegranate wine recipe for 4 liters of finished wine:

- 6 pomegranates
- 500g of raisins or 500ml of red grape concentrate
- 1 kg granulated sugar
- 10g of acid blend or just malic acid
- 5g pectic enzyme
- 10g yeast nutrient or diamonium phosphate
- 2-3g of metabisulphite or 1campden tablet
- 1 package wine yeast

Split open pomegranates. Remove seeds, make sure none of the skin or pith get into the wine, or it will be bitter and will take years to age.

Crush the fruit. Add 3 liters of water and all other ingredients except the yeast. Stir well to dissolve sugar. Let sit overnight.

Specific gravity should be between 1.090 and 1.095. The acid level should be approximately 7g/L.

Adjust both the sugar or acid with more sugar, acid or water if needed. Rehydrate the yeast and add to the wine once the must is adjusted to the right level. Stir daily for five or six days, until specific gravity is 1.050.

Strain the must and squeeze the juice out lightly so not too much tannin escapes from the seeds. Siphon into secondary fermentor and continue the fermentation.

Complete the fermentation to dryness, rack a couple of times, fine with bentonite and gelatin. Make sure the wine is stable with enough SO2 and then filter if you need to after at least 4 months.

Prior to bottling, you can adjust the final sweetness to taste but in my opinion, this kind of wine is best as an “off-dry” style with a specific gravity of about 1.015 at bottling. Make sure that the FSO2 is about 50ppm and maybe add about 150ppm of sorbic acid to a sweetened wine to make sure the wine will have no chance at re-fermenting, especially if you do not have the ability to sterile filter the wine.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

Pomegranates come in different sizes. If you use 6 large fruit you will have a fuller-bodied wine than if you used 6 smaller fruit. The wine made with smaller fruit will not take as long to age.

Again, this is a very basic recipe but with it, it will give you a base to start something and maybe tweak it next time with what was learned.

More information is available on this wine, history and a couple more pointers of pomegranate wine at this link: http://tinyurl.com/bg8uay

I would love to hear from anyone else who has tried making this wine or enjoys drinking it.
Dominic Rivard

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