Method one
1 First of all, after 10, when the pomegranate is fully mature, choose fresh and full pomegranate to wash the skin, peel pomegranate seeds and remove the film.
2. Break pomegranate seeds and let pomegranate juice flow out. But you can't break it with a blender. The broken seeds inside will affect the taste of wine.
3. Then bottle together to start the first fermentation. Do not use a completely sealed bottle, fill it for 7 minutes. When fermenting, a small amount of air is needed. You can poke it down with chopsticks every day for about 5 days. The ambient temperature is 20 degrees, and the temperature may be extended for several days.
4. After the first fermentation, separate impurities, wrap the seeds and skins with gauze, and squeeze out the juice. Adding rock sugar, the amount of sugar determines the degree of wine. If you want to have higher alcohol content, you should add more sugar. After drinking the wine, the sweetness should not be too much and the sugar should not be too little, otherwise it will go bad easily. After that, it is secondary fermentation, about 20-25 days.
5. After the second fermentation, filter the liquor with gauze. Fold several layers of gauze, fully filter out the wine residue, put it in a sealed bottle after filtration, and leave it at low temperature for three months.
Method 2
Picking fresh and full pomegranate seeds, peeling pomegranate seeds to extract pomegranate juice, tamping with a rolling pin, packing the seeds with gauze to juice, bottling, filling until the juice is seven minutes full, starting fermentation, stirring every day, adding sugar for about five days, adding sugar for secondary fermentation for about three weeks, fully filtering the wine residue with gauze to obtain wine liquid, and then sealing and storing it in a cool place.