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I am very sincere. In this method, we made wine only from pomegranates without using any unnecessary ingredients. Usually, pomegranate juice is slightly acidic and it is difficult for yeast to produce alcohol in these conditions, so in the first step, it is very important to normalize this acidic environment a little. Many people reduce the acidity of this environment by pouring water and sugar, but I wanted to do a little organic work, so I did not do this. In order to turn the acidic environment into a play environment, we need to add calcium bicarbonate to our wine. If you cannot get it, go to the pharmacy and get pure calcium tablets, powder it, pour a little, and then test again with the turnosol paper. Pour one gram of it for every five liters and test again. I will not say exactly because the acidity of pomegranates is different. You can also use baker's yeast, it is not much different. Bentonite and gelatin can also be used for clarification.