Archive | October, 2011

Pomegranate Wine

16 Oct

My friend Carolyn suggested I make pomegranate wine around a year and a half ago. Finally I came across some ingredients I could a) afford and b) process fairly easily. I had imagined hours leading into days picking out the seeds from pomegranates costing $4 each so I was happy to come across some pomegranate juice. It is from concentrate, so any purists reading look away now.  This is my recipe:

4l pomegranate juice from concentrate

Sultana raisins (I added around 325-350 g), chopped

Sugar to SG 1.090 (I added 1C sugar)

1 1/2 tsp acid blend

1/8 tsp tannin

1 tsp yeast energizer

Lalvin K1-v1116 yeast

So, it took about 3 minutes to get this together. I emptied the juice into a primary. I added the sugar to the desired SG. I then added everything but the yeast, which I will add tomorrow. I plan to keep an eye on this and stop fermentation at around 1.020. If it is still watery then I will add more sugar. The wine needs legs and a nose, after all.

Oct.24/11. Racked into carboy. SG 1.010.

Fermenting to dryness

16 Oct

Most of the non-grape wine recipes I find suggest that one ferments to dryness and then add sweetener to the desired level of sweetness. I’m wondering if this is the best thing to do.

In May I made a strawberry wine that I bottled in August. For whatever reason, I didn’t take an S.G. reading at the time and just racked it into a carboy. In August the wine was clear and ready to bottle (thank you bentonite!) the aroma of strawberries swirled into your nose like a perfume. I wondered why when all my other wines tend to have a “boozy” smell to them instead of this fruity goodness smell. I checked the SG and it was at 1.020. Somewhere I read for dessert wines that this is where someone should stop fermentation. Now I am wondering about fermenting to dryness anyways because most homemade wines are blunt on the tongue if no sweetener is added. The next few wines I make I am going to stop the fermentation at either 1.010 or at 1.020 SG to see if the aroma of the fruit will remain.