Pomegranate wine

[Paul]

Has anyone given thought to trying the new POM juice that is out in so many grocers now? I found a great recipe that called for about 30 pomegranates but they cost $3 each at most places I've checked. My thinking is that if you can make a fruit wine out of juice then why not the POM juice? Is there something I should observe on ingredients list of the package?

Any thoughts on this would be helpful, I was thinking of trying to do a gallon after my blackberry gets bottled this weekend.

Paul

[Hippie]

Pom

As long as it contains no preservatives, it should work out fine.

[Deadlydes]

i have bought some ready for my next batch!

[hong]

Paul,
Interesting what you said cause i was browsing the juice section in Morrisons other day, and i had exactly the same thought. There was a time when Pom juice was quite hard to get hold of. Looking forward to hearing about stories on this wine. Get posting!!

[Paul]

Pom juice

I found a brand named fruttzo today. The bottle says there is a website www.fruttzo.com but I've had no success loading it. The bottle is clearly marked organic and labeled no preservatives, it was on sell for two 12-oz. bottles for $6US. Does anyone have any idea how much juice might be used in a recipe? The Home Winemaking by Terry Garey gives recipes containing 12 and 24 oz. for one gallon of wine. I did find a pom recipe at Jack Keller's website but this calls for 10 - 15 pomegranates and calls for boiling water with barely. So the math becomes - what is the equivalent juice to 10-15 pomegranates, and if using juice would I need to boil with barley? Can anyone give a reference to these types of conversions?

Paul

[ms.spain]

I purchased a 48 oz. bottle of pomegranate juice last summer.It was organic juice. Since I didn't have enough juice to make a whole gallon, added Concord grape juice to equal a gallon.It came out pretty nice.I gave my Grandmother a half-gallon a couple of months ago.I think she enjoyed it!
Wish I had put aside a bottle to age a couple of years!

[Paul]

I found this entry at the POM website:

Slightly sweet. Slightly tart. One sip and you’ll discover a refreshing beverage with it’s own unique personality. But there’s more than great taste inside the bottle: you’ll find more antioxidant power than any other juice in our line. Maybe that’s because the 16 oz. bottle of 100% Pomegranate Juice contains the juice of almost five fabulous fresh pomegranates. Wow.

So fifteen would be about 48 oz. but Ms. Spain says 48 plus some grape juice so perhaps 64 oz?

-

[ms.spain]

I would have to say, though, this wine probably would have been considered VERY close to a port-I think it was about 16%-17% and the flavor was VERY intense.So, in retrospect, less juice would make a nice wine at a 10-12% ABV.
I mainly wanted to point out that pomegranate juice does make a nice wine.
I'd go with the info you've gotten from the site.If it seems weak in the primary before pitching the yeast, add more pom juice, or Niagara Concentrate for body.
Hope I didn't cause any confusion!

[Paul]

POM wine

started my gallon and used Lavlin 71B. The initial hydrometer read 16%
(1.18) and after six days reads 12% (1.092). Not quite ready to call it stuck because I still get some foaming when I stir it up. Never had quite this high sugar to start with and after re-reading the stuck ferment sticky I'm thinking maybe dilute a bit first and wait a couple of days. I do have some EC-1118 available and in hindsight should have started with that but supsected it might be a struggle with so much sugar and wanted to reserve it.

This is a gallon batch by the way. So to one gallon how much water would one add to dilute? or is there a formula that someone can suggest so I can have a reference point?

Thanks, Paul

[Hippie]

Use your hydrometer.

Next batch you start, keep this lesson in mind. You ARE keeping notes, right?

You can make much better wines at 11-13% than you can at 16% abv. Add sugar in 1 cup or 1 pound increments when preparing musts. Check between additions with the hydrometer. Same thang going the other way...use the hydrometer between small water additions.

You will be glad for the extra wine for topping up.

[Paul]

notes

yes, I scanned a pretty good log sheet out of a book from the library and converted it to Word. Now I don't even have to try and read my own handwriting! I'd be happy to upload it here if that's allowed.

[Hippie]

Sure! You can attach it in another topic, maybe equipment?

[Paul]

my possible mistake

Using a juice, and particularly something as sweet as POM juice, I did not actually check the sugar content before starting up. I was using a recipe for pomegranate wine that assumed 15 - 20 pomegranates were being used. From my reading a 16 oz. bottle of POM juice is equal to about 5 pomegranates. So I used a 46 oz. bottle so guesstimated about 15 pomegranates. While the label clearly indicates the sugar content per serving, it did not occur to me to check using the hydrometer and calculate if any sugar was needed at all. Primary fermentation has slowed but is still moving along. I'm going to try another batch in a few months and see if I can adjust according to the sugar's content in the juice.

Paul

[lockwood1956]

The nicest thing about it is that others will not now (I hope) make the same mistake Paul, thanks for sharing.

I intend looking for the Pom juice at my local Morrissons

cheers
Bob

[P cuthbert]

Paul;

You mention that the label indicates the amount of sugar per serving. You can make up a syrop using the serving size and amount of sugar in one serving. Then adjust this syrop in any manner you did to the juice. This will give you a fairly close SG, and you can then add this syrop to something you wish to add sugar to.

Pat