Makes one gallon
- 12 pomegranates
- 8 3/4 ounces barley
- 3 3/10 pounds sugar
- 2 teaspoons citric acid
- 9 1/2 pints water
- 1 teaspoon nutrient
- One pack of yeast (good for up to 5 gallons). We suggest K1V-1116 or Montrachet or MAYBE a Champagne yeast for some kick!
- Clean and sterilize all of your equipment.
- Clean the outer skins of the pomegranates and then finely chop.
- Bring the water with the barley in it to a boil and simmer for 6 minutes.
- Strain the water, removing the barley, onto the chopped Pomegranates in a primary fermenting bin.
- Add the sugar and the Citric acid.
- Stir the mixture well, put a lid or cover on the bin and allow to cool to room temperature or about 6-8 hours.
- After cooling, add nutrient, stir and wait 24 hours.
- After 24 hours prepare yeast and add to must.
- Ferment the pulp for about 5 - 7 days gently stirring once a day.
- After 5 - 7 days, strain the liquid into secondary fermenter and attach airlock.
- Rack after 30 days and again attach airlock.
- Bottle the wine when fermentation has stopped. Further racking before bottling will help to clear wine if needed.
- Age for 12 months, though it may be ready in 6.