Pomegranate Wine

Recipe file created October 31, 2000.
Pomegranates are used to make Granadine. Make sure none of the skin or pith get into the wine, or it will be bitter and will take years to age.



Pomegranate and Malt

Age all wines one year or more.
  • 6 pomegranates
  • 1 pound raisins
  • 4 cups granulated sugar
  • 2 teaspoon acid blend
  • 1 tsp pectic enzyme
  • 1 teaspoon yeast nutrient
  • 1 campden tablet
  • 1 package wine yeast
  • water
  • 8 pomegranates
  • 1 pound raisins
  • 1 cup Dry malt extract
  • 4 1/2 cups granulated sugar
  • 2 teaspoons acid blend
  • 1 teaspoon pectic enzyme
  • 1 teaspoon yeast nutrient
  • 1 campden tablet
  • 1 package wine yeast
  • water

Split open pomegranates. Remove seeds, being careful to exclude the pith and skin. Crush the fruit. Add 12 cups 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. Sprinkle yeast over the mixture and stir. 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 attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

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.

-- Rox

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