Instructions

1. Wear sterile gloves. This is always a good idea for sanitation purposes. However, in the case of pomegranates, the gloves also will protect you from the juice which creates a powerful stain.

2. Peel the fruits and remove the seed sacs from the bitter white membrane. Ten pomegranates will be enough if they are five to six inches in diameter, but 15 should be used if they are three to four inches in diameter. Place the seed sacs in the primary fermentation vessel along with the sugar and lemon juice.

3. Put the barley in the water and bring it to a boil. Simmer for about 5 minutes and strain it into the primary fermentation vessel. Stir thoroughly to dissolve the sugar.

4. Cool to room temperature and add the yeast and nutrient. Cover and allow it to ferment vigorously for five days. Strain the liquid into the secondary fermentation jar and fit an airlock.

5. Allow the secondary fermentation jar to sit until the wine clears. Rack the wine into bottles and store for at least 6 months, although 1 year is better.