Homemade Pomegranate Wine

5 from 4 votes

This luscious Pomegranate Wine is light, fruity, and delicious. It's also easy to prepare with simple and detailed instructions!

Prep Time1

Fermenting and Ageing90

Total Time90 1

Course: Drinks

Cuisine: American

Servings: glasses

Calories: 123kcal

Before you start, you need to sanitize all of your equipment, your work area, and your hands. You can find out how here.
Wash and peel pomegranates by removing both the peel and membranes between the aril (seeds). Mash the fruit using a potato masher or better yet, a ricer, to release the fruit juice. Do this over your fermenting bucket to catch every ounce of pomegranate juice.
Blend grapes in a food processor to extract their juice then add to the bucket.
Add sugar to a stock pot and cover with one gallon of water. Whisk sugar and water and simmer over low heat until sugar is dissolved and the syrup is hot, but not boiling. Pour sugar water over the mashed fruit.
Once cool, add pomegranate syrup, acid blend, tannin, and pectic enzyme. Crush campden tablet between two spoons and stir into the wine must (unfermented fruit juice before its converted into wine). Finally, take an SG reading with a hydrometer (optional). Cover the bucket with breathable fabric and use a rubber band to fasten it in place. Set aside for 24 hours.

Using a sterilized spoon, stir yeast nutrient and ½ of the yeast packet into the must. Cover and set aside.

Stir daily and take the SG reading. When SG reading reaches 1.030 (day 4—7), remove mesh bag from the fermentor bucket and squeeze the juice back into the bucket, discard seeds or add to compost bin.
Rack (transfer) juice into a one-gallon carboy leaving plenty of space for expansion. Fill airlock halfway with sanitizer solution or water and fit airlock into the bung or screw cap. Store the carboy somewhere away from heat and direct sunlight between 70 °F and 85 °F.
After 3 weeks, the specific gravity should be around 1.000, which means you can transfer the wine into a clean carboy, and leave the sediment behind. Allow the wine to clear anywhere from one to three months, re-racking into a clean carboy each time.
Once done clearing, taste the wine to see if it needs sweetening. If you prefer sweet wine, add ¼ to ⅓ cup of simple syrup or pomegranate juice (or to taste) and ½ teaspoon of wine stabilizer to discourage fermentation.
Take a final SG reading with your hydrometer and use an ABV (Alcohol By Volume) Calculator to figure out the alcohol percentage. Write the percentage down in a notebook or wine journal. Add one crushed Campden tablet to the wine and stir until dissolved before bottling the wine. Age for at least 6 months then enjoy!

Taking an SG reading on the first day and at the end, before bottling, will allow you to calculate the ABV (alcohol by volume). This is an optional step.
Pour any extra must in a smaller bottle and top with an airlock.
As you rerack the wine, you end up with less and less wine, because the sediment or lees gets left behind. The extra wine in the smaller bottle can be used to top off the larger jar.
Once wine is bottled, label it with the wine type, date, and alcohol %.
When re-racking the wine, add the sediment at the bottom of the carboy to your compost bin, or dilute it with water and use it to water your garden.
I recommend serving this delicious wine chilled versus at room temperature.
If you don't want to invest in wine bottles, corks, and a corker, flip-top bottles are a cheaper option.
When bottling the wine, you may not have enough wine to fill the last bottle. When that happens, just pour it in a flip top bottle and refrigerate until you drink it.
This is the formula for figuring out the alcohol by volume or ABV: Original gravity reading - final gravity reading x 131.25 = ABV.