Ty520
Senior Member
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- Oct 7, 2020
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Pomegranates are about ripe and ready here, and was hoping to use the opportunity to turn them into wine and/or mead.
I know they're notoriously hard to get meaningful amounts of flesh and juice from, so was hoping some of you had some experience and advice on maximizing their potential for wine.
I'm thinking i need to blitz them in a food processor, then strain? but a little concerned about how the seeds would affect the final flavor since seeds often impart unwanted characteristics in other country wines
I know they're notoriously hard to get meaningful amounts of flesh and juice from, so was hoping some of you had some experience and advice on maximizing their potential for wine.
I'm thinking i need to blitz them in a food processor, then strain? but a little concerned about how the seeds would affect the final flavor since seeds often impart unwanted characteristics in other country wines