1. The Tunisian soft-seed pomegranate is used, and the color and taste are better than ordinary pomegranates. First clean the skin of the pomegranate and then peel the pomegranate
2. 2 pomegranates peeled to a full bowl
3. I use the alcohol content of vodka (40 degrees). I personally feel that the fruit wine from vodka is more fruity, not like other high-grade liquors. The taste itself is too strong to overwhelm the fragrance of the fruit itself.
4. Prepare a high-temperature sterilized, water-free and oil-free sealed glass bottle in advance. Remember to be water- and oil-free! Then pour the pre-peeled pomegranate, sugar and wine into a glass bottle and seal it (here I use soft white sugar, soft white sugar is easier to melt, if you are not in a hurry, you can also use rock sugar). It depends on you. If you like sweet, you can put more, and if you don’t like too sweet, you can put less
5. After the pomegranate wine is soaked, the pomegranate will slowly rise up the next day. The next day, you can stir it with chopsticks or move the bottle to make the color more uniform.
6. This is the pomegranate wine that I have soaked for a week. The color is beautiful. I can’t wait to pour it out and try it. You can soak for a while and the taste will be more aromatic
7. I bought a few small bottles in Moubao and poured the brewed pomegranate wine into it, and it immediately felt different. Have a drink and be happy!
Tips:1: The pomegranate must be dark in color so that the color of the wine is better
2: Baijiu is best to be above 40 degrees
3: The sealed bottle must be water-free and oil-free
