"A. J. Rawls" > wrote in message
...
> On Tue, 13 Mar 2007 21:00:14 GMT, "Casey Wilson" >
> wrote:
>
>>ZOWEEEE! That stuff is good!
>> [Okay, brag engine off]

>
> I'm glad it turned out good....
>
> What recipe did you use?
>
> Thanks
> A.J.
> The Anchorage Fishwrapper and Litterbox Liner Press

Hi A.J.,
Thanks for asking. I must confess that I made it up as I went along
with encouragement from denizens of this group and reading a bunch of stuff
in books and on the Internet.
What few recipes exist in books and on the 'net all seem to call for
starting with some weight of fruit and want to add copius quantities of
white concord grape juice or some other kind of filler.
I had 2 gallons of pomegranate juice left over from havesting mine and
the neighbor's trees and making more pomegranate jelly than we could use in
a year, counting giving lots of it as gifts. Problem was, I had no idea how
many pounds comprised the volume. Couple that with wanting to make
pomegranate wine, not white concord grape wine flavored with some
pomegranate and I was out in the cold.

So,
What I did was:
Dilute the acidity by adding 0.44 gallons of boiled well water to
get the acidity down to 0.7%; added 30 ounces of sugar to correct brix from
12 to 15; added 2 Campden tablets to kill any natural yeast; put the must
away for a week.
Then, transferred must to 5-gallon carboy; added one rehydrated
packet of Lalvin K1-V1116; bunged it up with an airlock and let it go to
work.
Two weeks later, the SG was down to 0.996 so I racked it into a
3-gallon carboy that I sparged with CO2 and let it sit for three weeks.
Then, I added Kielosol and Chitosin after I racked it into 2
one-gallon jugs and put it in a frige out in the garage to cold-stabilize.
Yesterday, I did the back-sweetening and here I am...

I plan on bottling it next weekend.

If I sinned, I'm sure the Gods of the Vineyard [in this case the orchard]
will punish me, but I won't know for at least a couple of months.

Go Drink!

--
Regards,

Casey Wilson
Freelance Writer
and Photographer