Pomegranate Wine

[mettleman]

I bought a bunch of pure, unsweetened pomegranate juice a while back and thought I'd try making wine out of it. It couldn't have been easier; unscrew the lid of a new bottle, pitch a very small amount of champagne yeast in there, pop a fermentation lock on the top (just happens to fit perfectly), wait one week, and BAM! Pomegranate wine. Had me some tonight - not half bad, but a bit more tart than grape wine.

Of course, if you want to get fancy, you could add some sterilized oak chips and age it for a year. But I hoist iron in a wife-beater - and that's fancy enough for me.

So, question: What is worse for you? The native sugars in the juice, or the alcohol? Same exact constituents otherwise. Which is healthier?

A caveat: I'm not looking for knee-jerk reactions. I'm wondering if anyone actually knows the answer.

And a note: I do not like the taste of sugar/sweets and I love the sensation of alcohol in moderation, so I'd rather drink the second over the first!

My guess: I bet they are pretty much on par with one another, but I do lean toward the wine over the juice because I like the taste better, it has B vitamins in the yeast, and (obviously) it contains alcohol.

Wine or juice my friends?

MM

[bwwm]

Split the difference, and go 50/50 . Seriously, I don't know.

[lily]

This is the first time that I heard about pomegranate wine. I would definitely love to try that one out this week and introduce it with our friends.