Making the decision to make pomegranate wine at home, except for ripe pomegranates and granulated sugar, it is necessary to stockpile the wine yeast, since without their participation it is unlikely to achieve the desired result. After all, its natural yeast from pomegranate seeds is not enough and the fermentation process will have to be helped.
How to make homemade wine - a recipe at home from pomegranate juice
Ingredients:
- garnet - 5 kg;
- granulated sugar - 990 g;
- yeast, wine - 1 package;
- filtered water - 150-250 ml.
Preparation
For the preparation of wine we will use pomegranate juice in its pure form. For this, the fruits of the pomegranate are broken into pieces and we extract the grains, freeing them of white films, which, if ingested, can give it unnecessary bitterness. Squeeze in any convenient way with grains juice and measure its quantity. For each liter of the product at the initial stage, add one hundred and fifty grams of granulated sugar, fifty milliliters of purified water and wine yeast, which must be diluted according to the instructions on the package. We mix the mass well, pour it into a bottle or jar, cover it with a gauze cut and place it under room conditions for three or four days. If all recommendations are met correctly, during this time the mixture should ferment, foam and get a sour smell. It's time to strain it through several layers of gauze.
To the received liquid basis we add for each of its liter one hundred gram of granulated sugar, thoroughly stir to dissolve all the crystals and pour the mixture into a fermentation vessel, filling it with no more than three quarters, leaving room for foam. We install a hydraulic seal on the tank or simply put on a glove with a punctured finger and place it in a dark place with a constant room temperature.
In the process of fermentation for the fourth and eighth day from its beginning, add fifty grams of sugar per liter of wort. To do this, merge about a liter of liquid, dissolve in it all the sugar and pour the mixture back into the container.
At the end of the fermentation process, as evidenced by the blown off glove or the absence of air bubbles in a glass of water from the septum, merge the young homemade pomegranate wine from the sludge, taste it and, with a sufficient amount of sugar, bottles. The vessels should be filled to the eyeballs and sealed tightly to reduce the air supply. We place the containers for four to six months in a cool, darkened place, monthly draining off the sediment and, if desired, further filtering it. The temperature in the room should be in this case in the range from five to fifteen degrees with a plus sign. You can pre-impart a drink to the fortress, adding a little alcohol or vodka to it. Its quantity can vary from two to ten percent of the total amount of pomegranate home wine. The longer you hold the wine after that, the better its quality will be on the way out. In the process of aging, the taste of the drink will become more balanced and harmonious. Its complete readiness will be indicated by the cessation of precipitation, as well as a clear and rich color and a delicate wine aroma with barely perceptible pomegranate notes.
If the first sample of wine after fermentation showed insufficient sweetness of the drink, we add sugar to it to taste, again put on additional fermentation and only after its completion we are already bottled and sent to the endurance in a cool place.