Homebrewed Pomegranate Wine with Citrus and Spices

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Learn how to craft Homemade Pomegranate Wine with Citrus and Spices – a healthy and delicious homebrewed wine from pomegranate juice.


  • 32 fl oz pomegranate juice
  • 8 fl oz citrus juice (lemon or orange)*
  • 16 fl oz water
  • 75 grams organic cane sugar
  • 1 cinnamon stick
  • 2 peppercorns
  • A pinch of cardamom
  • 2 slices of ginger root
  • 2 grams cider yeast*


  1. Clean and sanitize all of your equipment. I like to wash the jug with soap and water, allow it to air dry a bit, then rinse the jug with cheap vodka, and allow it to fully air dry.
  2. Once your equipment is prepped, add the citrus juice, water, sugar, and cinnamon stick to a pot and bring to a simmer. Cook for about 10 minutes until all the sugar is dissolved
  3. Remove the cinnamon stick.
  4. Add the citrus juice-sugar mixture to the 1/2 gallon jug and allow it to cool to room temp.
  5. Once cool, add the cider yeast, peppercorns, cardamom and ginger. Mix gently by swirling. Wait about 30 minutes for the yeast to get frothy and active.
  6. If using fresh juice (skip this step if using shelf-stable pasteurized juice): In the meantime, in a medium pot, heat the pomegranate juice until simmering. Remove from heat and allow to cool to room temperature. (You can place a metal pot in a bowl of ice to cool it down faster).
  7. Carefully using a funnel, add the pomegranate juice to the jug, leaving two inches of headspace (see pictures above).
  8. Cap the jug and swirl it around for about a minute.
  9. Remove the cap and place the airlock and stopper in the jug (see pictures above).
  10. After a few hours, you should notice a lot of bubbling in the bottle and activity in the airlock.
  11. Allow the wine to ferment for about 7-14 days until the bubbling completely stops and you no longer see any activity in the airlock. At this point, you should see a lot of sediment in the bottom of the jug.
  12. Racking the wine: Remove the airlock and, using a funnel, transfer the wine to a new, clean jug for aging. Be careful pouring; pour gently and in one steady pour, leaving the sediment in the bottom of the original jug.
  13. Cap the jug with a regular lid. Allow the wine to age at a cool room temperature or in the fridge for 2 more weeks.
  14. At this point, you can drink the wine as is or bottle it with honey if it is too tart.
  15. To Bottle the wine with honey: Clean and sterilize two 1-liter carbonation-safe bottles. Add one tablespoon of honey to each 1-liter bottle. Transfer the wine from the aging jug into the carbonation-safe bottles using a funnel, leaving any sediment in the bottom of the jug. Cap the bottles and invert gently twice to mix the honey with the wine.
  16. Allow to ferment in the bottles at a cool room temperature for five days, then immediately store in the fridge. (check the carbonation by carefully opening a bottle over the sink, if it is not carbonated enough, you can leave it at room temperature for seven days.)


  • Using lemon juice results in a highly tart and dry wine. I personally love it, but it’s not for everyone. Orange juice is a little more mild, but still quite tart. You can sub for apple juice if super dry and tart wine isn’t your thing.
  • When you try the wine, if it is too tart, bottle it with honey to balance out the flavor.
  • You can use wild yeast to brew this wine too. Click here to learn how to culture wild yeast for alcohol brewing
  • be sure to open the bottles to release the pressure occasionally when storing in the fridge for long periods.