How To Make Your Own Pomegranate Wine

It’s not just simply delicious, it good for you as well! Known throughout Europe and Asia as a symbol of royalty, fertility and hope, the pomegranate is also associated with procreation and abundance. The word pomegranate is of French origin and means “seeded apple,” most likely due to the fact that each fruit contains over 800 seeds.


  • 6 pomegranates
  • 1 pound of raisins
  • 4 cups of granulated sugar
  • 2 teaspoons of acid blend
  • 1 teaspoon of pectic enzyme
  • 1 teaspoon of yeast nutrient
  • 1 campden tablet
  • 1 package of wine yeast
  • 12 cups water


  1. Split open the pomegranates and remove the seeds. Pour all of the seeds into a bowl. Throw out the pith and skins
  2. Crush the pomegranate seeds in the bowl thoroughly.
  3. Add all of the other ingredients to the pomegranate except the yeast.
  4. Stir well to dissolve the sugar, and let it sit overnight. The specific gravity should be between 1.090 and 1.095.
  5. Sprinkle yeast over the pomegranate mixture.
  6. Stir daily for 5 or 6 days, or until the specific gravity is around 1.050.
  7. Strain the must out and squeeze the juice lightly so that too much tannin does not escape from the seeds. Siphon into a secondary fermenter and attach an airlock.

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