I haven’t tried this, but am thinking it is an idea for when I have more poms than I know what to do with in the future...
https://www.growforagecookferment.com/ ... nate-wine/
Pom Wine
Re: Pom Wine
Thanks for a link!
I looked into this a month ago and decided it wasn't worth it. A 1/2 gallon of pom juice at Costco is under $10.
You would need a bucket of ripe poms for that and 1/2 a day spent. All my poms are soft seeded and delicious, I figured I would rather keep them in a fridge and eat fresh. You know, 1 pomegranate a day keeps a doctor away
You mileage may vary but using a pom juice for a starter may work for you too.
I looked into this a month ago and decided it wasn't worth it. A 1/2 gallon of pom juice at Costco is under $10.
You would need a bucket of ripe poms for that and 1/2 a day spent. All my poms are soft seeded and delicious, I figured I would rather keep them in a fridge and eat fresh. You know, 1 pomegranate a day keeps a doctor away
You mileage may vary but using a pom juice for a starter may work for you too.
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alanmercieca
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Re: Pom Wine
If you try it, then know that sweet pomegranates don't make as good wine or liqueur as the non sweet ones do, also some varieties have way more juice than others, if I were to take on a project like that I'd get pomegranate plants just for making the wine, varieties that are high production, varieties that are more juicy than normal, high production while bigger fruit, while juicer fruit, while not too sweet, while lots of flavor would be the best. Also not all flavors would make great wine.
if I took on such a project I would taste the fruit of the varieties first, if a majority of the varieties would make great tasting wine, then you could try mixing the not so good taste for wine with the good tasting for wine, and if done right the overall flavor of the wine could be improved a tiny bit. Like the best fresh squeezed orange juice is said to be a complex mixture of different varieties, sounds to me like that mixture of varieties ranges from very sweet to very sour/bitter. If a complex mixture were to include a sweet variety or two then sweet/strong flavor would be best, such a thing certainly exists.
if I took on such a project I would taste the fruit of the varieties first, if a majority of the varieties would make great tasting wine, then you could try mixing the not so good taste for wine with the good tasting for wine, and if done right the overall flavor of the wine could be improved a tiny bit. Like the best fresh squeezed orange juice is said to be a complex mixture of different varieties, sounds to me like that mixture of varieties ranges from very sweet to very sour/bitter. If a complex mixture were to include a sweet variety or two then sweet/strong flavor would be best, such a thing certainly exists.