Here is a link to Jack Keller's recipe - it one several awards in Texas
competitions; his site is usually the best place to look for anything
related to fruit winemaking. If you read through the other material,
you'll learn a lot about other things as well.

http://winemaking.jackkeller.net/pomegran.asp

The recipe is for whole fruit, so you'd have to figure out how much
juice you'd get out of 10-15 pomegranates and adjust the amounts
accordingly. It can be a bit of trial and error so you could only make
say 1 gallon of wine and freeze the rest of the juice, see how you like
the result and adjust the recipe based on that.

I don't make much fruit wine so will leave it at that.

Pp

On Nov 28, 8:03 pm, "N2310D" > wrote:
> Hello,
>
> I'm a new kid here, so please put up with me for a while.
> My first batch of homemade wine from a kit ended up with 22 bottles
> of, to my tastes anyway, pleasant tasting wine. Now I'd like to try winging
> it with fresh fruit juice.
> After putting up about 1.75 gallons of pomegranate jelly in 8 and 12
> ounce jars, and another gallon of drinking juice frozen in recycled water
> bottles, we are left with about 2 1/2 gallons of delicious fresh juice.
> I've scoured around the internet for recipes, but none of them seem
> satisfying to me. Especially the ones that call for a couple cups of
> pomegranate juice, 2 gallons of water, and nine pounds of raisins. What's
> with those raisins anyway!
> Now, I can't find the recipe for generic fruit wine that I read a
> couple months ago that suggested bundling up the crushed, pulp, seeds,
> skins, and whatever in cheesecloth and putting them in the primary fermentor
> like a bag of hops in a batch of beer. But that sounded interesting.
> My target is to end up with 2 (or more) gallons of wine. My wife
> suggests that it should be just short of a dry wine -- just a hint of
> sweetness to it. With that in mind, I ask:
>
> 1. How do I assess the acidity of the juice to determine the proper ratios
> of water, sugar, yeast, etc.?
>
> 2. What are those ratios?
>
> 3. What other stuff should I use (and when) like campden, sodium bisulfates,
> and so one... or am I safe in following the schedule used to make the Zin
> I'm drinking?
>
> 4. Will you share your favorite pomegranate wine with me?
>
> And for final thoughts, will it be a problem if i use my six-gallon
> primary fermentor to get this started and then take it down to a 3-gallon
> carboy at the first racking? Since this will take about a year, according to
> my reading so far, I intend to put up a dozen or more 187 ml bottles for
> next year's Christmas gifting. Any problems with that?
>
> Maybe I should have broken this down into several posts, but that might have
> dragged the subject on much too long. Besides, I'm sure to have some
> follow-on questions.
>
> Sincerely,
>
> Casey Wilson
> Freelance Writer
> and Photographer