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My Grandpa taught me how to use a bucket of water to extract pomegranate seeds. Cut open your pomegranate, get a bucket of water, submerge the whole pomegranate under the water, and start to gently "peel," the pomegranate, the seeds float and the pith sinks, so in the end, you'll have a perfectly separated pomegranate. Great technique, trust me

That cut to boiling was perfect!!

looking forward to the taste test!! I've got some pomegranite cider brewing up :) hopefully the flavour is great

@mistere304

7 ай бұрын

I just did my first cider and it was enjoyable but I was so surprised that the apple jack came out so much better. I highly recommend making larger volumes of cider so you can do an old colonialist and legal method of distillation! Freeze distillation!

I make Pomegranate-Plum wine,everyone loves it,I buy the juice at Aldies,I just made a gallon the 11/10/23,

@DIYFermentation

7 ай бұрын

I've already done a bottled pomeagranite wine video some two or three years ago. Just covering all the bases, although using the bottles stuff was way more easier.

had a batch of pomegranate wine going a month ago till i broke a hydrometer in it (rookie mistake ) but i’ll take this a sign i should give it another go !

I personally would never use a food processor. I'd be afraid of too much tannin and etc. Coming out of the seeds and ruining the taste. Try storing them at like 40-50° and let it slowly decompse and ferment naturally in a sanitary container. When you start smelling acetone, chuck in half your sugar, and mash gently in a pitcher to mitigate the mess. Add in a bunch of juice from concentrate. Add the rest of the sugar, dissolve. After 4-7 days remove the fruit, rack and age.

Don’t blend the whole seeds it releases the bitterness of the hard shells. Use a press to juice it

Can this recipe be used for making a psssionfruit wine?

I use a permission colander

What is volatile alcohol? Volatility (chemistry) - Wikipedia A highly volatile substance such as rubbing alcohol (isopropyl alcohol) will quickly evaporate, while a substance with low volatility such as vegetable oil will remain condensed. In general, solids are much less volatile than liquids, but there are some exceptions. - are you aware that any amount of citric acid BEFORE fermentation results in evaporation of precious alcohol %? Love the channel though I'm gonna dig in and see what you've been up to watching some ads

@mistere304

7 ай бұрын

n winemaking, the citric-sugar co-metabolism can also increase the formation of volatile acid in wine which can affect the wine aroma ~ forget the aroma it's messing up the ABV and adding it afterwards does the exact same chemistry reaction changing the acids!

This video doesn't come up when i search your channel for "pomegranate" -- can you add this other spelling to your description? The only one that comes up is the store-bought juice recipe!

@DIYFermentation

7 ай бұрын

Updated

Ooof.....I dunno about blending up those seeds like that, pomegranite seeds are pretty astringent. An apple press might do a better job...just guessing.

@DIYFermentation

7 ай бұрын

In that the seeds are edible, and are not used in the fermentation process, and not everybody will have access to an apple press, i'll let time determine the process.

@theghostofsw6276

7 ай бұрын

@@DIYFermentation I'm just saying that any minced up seeds might taint the juice....you'll have to let us know when it's done, but I think a side by side comparison would be the only real way to tell.