Pomegranate wine at home: recipe and 4 cooking methods

The classic homemade pomegranate wine recipe requires a minimum of ingredients. Among them are ripe pomegranates. Initially, the method was used in hot countries - Azerbaijan, Israel, Turkey, where the raw material for the drink grows right on the plots, in the gardens. In the conditions of Russia will have to use the services of the market. But the wine is worth it: tasty, fragrant and he althy. A real pantry of vitamins.

Cooking Features

To make wine from pomegranates, you need to fulfill a couple of conditions:

Carefully select ripe, not rotten fruits.
Add sugar and water to neutralize the fruit's natural acid.

The exception is some Israeli varieties, which have enough natural sugar content. The more sweetness in the must, the original wine material, the tastier the product will be. Be sure to remove the white partitions in the fruit, giving a noticeable bitterness.

Product benefits

Ripe pomegranates and wine contain a large amount of rare amino acids, vitamins K, C, group B, as well as potassium, copper and phosphorus. Fruits improve the functioning of the heart, purify the blood, help prevent caries, and have a beneficial effect on the condition of bone tissue and cartilage. This one alone is worth making wine, a miraculous nectar with tons of he alth benefits.

How to make pomegranate wine at home

To make wine from pomegranate, you will need fruits, water, sugar and a bottle with a water seal. The latter can be replaced with a medical rubber glove. This life hack is used by many winemakers: the mash wanders - the glove inflates. Product ready - glove deflated.

Next, the most common recipes for making a pomegranate drink will be presented.

Classic recipe

For classics in winemaking use:

fruits are ripe, carefully selected - 5 kilograms;
granulated sugar - 350 grams per liter of juice;
water - 50 milliliters per liter of mixture.

You will also need wine yeast - ready-made or homemade. They are added because pomegranate juice may not ferment naturally. Homemade yeast is prepared from ripe small berries (raspberries, raisins), leaving them in a warm place with sugar for a couple of days. Bread is not good, it will turn out to be mash.

First of all, we clean and wash the pomegranate. Skins, partitions are removed, the grains themselves will be needed.We give juice. This is done manually, on a squeezer, in a combine - whatever. The finished mixture, bypassing filtration, is poured into a dish with a wide mouth. Sugar and water are added to it (their amount is tied to the volume of the mixture). Sugar is needed until 150 grams per liter. Leaven or wine yeast is also placed there.

The neck is bandaged with gauze, and the container itself is placed in a dark room with a constant temperature in the range of 18-25 degrees. Every day the wort is stirred. Fermentation will soon begin and a characteristic smell will appear.

Now you can strain the wort from the sediment and cake, using 3-4 layers of gauze. If you squeeze the remaining pulp, you get a certain amount of juice. It is poured into the must. Next, sugar is added (100 grams per liter), the composition is mixed, poured into a wine bottle with a narrow neck. The shutter is installed, the container is again placed in a dark place with a stable temperature.After another 4 days, another 50 grams of sugar is added to a liter of wort.

Secret: in order for the sugar to dissolve, about a liter of liquid is carefully drained from the bottle, mixed, then returned back.

After the next 4 days, the procedure for adding sugar is repeated. On average, fermentation takes from 35 to 50 days. Its end is indicated by the cessation of gurgling in the shutter or the fall of the glove.

Young wine is poured into a clean bottle. After tasting, if everything suits, sugar, alcohol are added, and the product can be poured into smaller containers, wine bottles.

Barley variant

Modernized recipe based on enhancing the flavor of wine with barley grains. Needed:

ripe pomegranate fruits - about a dozen;
one lemon;
granulated sugar - 1.5 kilograms;
crushed barley - 220 grams;
wine yeast;
water - 4 liters.

The secret of the recipe is to boil barley groats in 2 liters of water. When the mixture cools slightly, it is filtered, pre-peeled pomegranate seeds, juice squeezed from lemon and sugar are added. Then it remains to add water and put the yeast (sourdough).

The indicator of the end of fermentation is the cessation of sedimentation.

From pomegranate juice

Having ready-made juice simplifies the process of making wine. It remains to add sugar, sourdough and water. The higher the concentration of pomegranate extract in the juice bought on the market, in the store, the better. The ideal option is to use a freshly squeezed substrate (it is available on the market), the rest of the ingredients are taken as for a classic recipe.

Without yeast and sourdough

Pomegranate wine can ferment without a catalyst, yeast, but then the process becomes more unpredictable. It will take 5 kilograms of ripe fruits and about 1.2 kilograms of sugar. We do everything else as according to the classical recipe.

Rules and terms of storage

Clogged bottles of pomegranate wine are stored in a dark place away from sunlight. It can be a cellar, basement, pantry. It has been noted that aging has a beneficial effect on the taste of the drink, making it softer, more balanced. At the same time, the precipitate is filtered out about once a month.

How and with what they drink wine from pomegranate

Wine is drunk in small sips, like a low-alcohol drink. It's best to cool it down a bit. It is acceptable to use as an aperitif or dessert, in addition to fruit. Also used as a base for mulled wine, cocktails.