Pomelo wine is a refreshing, tropical treat with a perfect balance of citrusy sweetness and acidity. Easy to make and full of bright flavors, it’s the perfect homemade wine for those looking to try something unique!
Ingredients:
Pomelos: ~3–4 large pomelos (enough to yield ~3 L of juice).
Sugar: 300–500 grams (adjust based on sweetness of the pomelos and desired alcohol level).
Water: ~500 ml (only if needed to fill to desired volume or balance acidity).
Wine yeast: 1–2 grams (or use natural fermentation if desired).
Pectic enzyme: 1 teaspoon (optional, for better juice extraction and clarity).
Yeast nutrient: 1 teaspoon (optional, to support yeast health).
Potassium metabisulfite: 0.5 g or 1/16 tsp (optional, for sterilizing the must).
Equipment:
4 L wide-mouth glass jar.
Airlock and grommet lid/bung (for the jar’s mouth).
Fine mesh strainer or cheesecloth.
Hydrometer (optional, to measure sugar content).
Sanitized stirring spoon.
Step-by-Step Process:
1. Prepare the Pomelos:
Peel the pomelos, removing the thick rind and as much of the white pith as possible to avoid bitterness.
Separate the segments, and remove seeds.
Mash the segments thoroughly in a sanitized bowl to release the juice.
2. Measure Juice and Adjust Acidity:
Test the juice's acidity:
Ideal total acidity (TA) is 0.6–0.8%.
If the juice tastes overly tart, dilute slightly with water (100–300 ml).
If acidity is low, add a pinch of citric acid to balance the flavor.
3. Add Sugar:
Use a hydrometer to measure the juice’s initial specific gravity (SG):
Target SG: 1.080–1.100 for 10–13% alcohol.
If the juice SG is low, dissolve sugar in a small amount of warm water and mix into the juice.
Example: Add ~150 g sugar to increase SG by 0.020 in a 4 L batch.
4. Add Pectic Enzyme and Yeast Nutrient (Optional):
Add 1 teaspoon of pectic enzyme to improve juice extraction and clarity.
Add 1 teaspoon of yeast nutrient to support fermentation.
5. Sterilize the Must (Optional):
Add 0.5 g or 1/16 tsp of potassium metabisulfite and mix it into the must to sterilize.
Let the must sit, covered with the lid and airlock (filled half with water), for 24 hours before adding yeast.
6. Add Yeast:
Hydrate the yeast in 1/4 cup( 60 ml) warm water for 15-20 min or according to package instructions.
Add it to the must and stir gently.
7. Primary Fermentation:
Cover the wide-mouth jar with a lid fitted with an airlock.
Place the jar in a cool, dark place at 18–22°C (64–72°F).
Stir the must daily with a sanitized spoon to keep solids wet and release CO₂.
Fermentation will start within 24–48 hours and last 5–7 days.
8. Strain and Transfer:
After primary fermentation slows (bubbling reduces), strain the must through a fine mesh or cheesecloth to remove solids.
Transfer the liquid into a clean fermenter, leaving some headspace (~10%).
9. Secondary Fermentation:
Attach the airlock and let the wine ferment undisturbed for 4–6 weeks.
Bubbling will stop when fermentation is complete.
10. Racking:
Siphon the wine off the sediment (lees) into a clean fermenter.
Repeat this process every 4–6 weeks if necessary, to improve clarity.
11. Bottling and Aging:
Once the wine is clear and fermentation is complete, bottle it using sanitized wine bottles.
Age the bottles for 3–6 months (or longer) for improved flavor.
Tips:
Keep all tools and equipment sanitized.
Taste the wine periodically to monitor flavor development.
Pomelo’s natural bitterness may mellow over time with aging
