Thanks, I'll go look at that.

Casey

"pp" > wrote in message
ups.com...
> 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
>