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So, /ck/, I've been in the habit of...
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So, /ck/, I've been in the habit of lightly fermenting crushed pomegranate seeds. I like the taste after I strain and chill it.

What sort of health problems am I inviting?
>>
Enjoy your mustard gas
>>
fermentation is awesome, probably inviting a bunch of healthy probiotics into your system. as long as its not mouldy you're good m8
how do you do it?
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>>7283540
I add a bit of yeast and some sugar-- there's not a lot of sugar to start with, so the process dies out fast enough. It's easy to do small batches in a jug with a posable spout. I place a filter over the spout, which is an improvement over having to burp a ziplock bag. I only bought the jug after the experiment was a tasty success.
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>>7283555
You should get some champaign yeast, activate them outside of the crushed seeds, and then make some really awesome wine.
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>>7283574
I could definitely play with some better yeast!

I don't know about making actual wine-- I've heard that too much fermentation just gives you "notes of nail polish remover".

Has anyone done this before? How much yeast and sugar per cup of juice is a good idea?
>>
>>7284603
Check this recipe:
http://www.homebrewit.com/pomegranate-wine-recipe
Thread replies: 7
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