Pomegranate Progress

Racked the pomegranate into secondary fermentation yesterday, it has a really nice dark red color and is fermenting nicely. The color is a good bit darker than the pure pomegranate juice, due no doubt to the addition of the red grape juice. The D47 yeast has a little lower alcohol tolerance than most yeasts I use, so my thought is to maybe halt fermentation early and leave some residual sugar instead of fermenting completely dry. I'll check SG after another week or two and we'll decide from there. I am running out of 1 gallon carboys, so I need to get some of these in the bottle soon if I'm going to continue with these small-batch fermentations. Speaking of which...

I've decided that Sake will be next on the agenda. The process for Sake, or rice wine, is really somewhat of a hybrid between winemaking and brewing beer, in that the starches in the grains have to be converted to sugars in order to be fermentable, so I'll have to create a malted rice prior to beginning the fermentation process. This will be a first for me in that regard, I have ordered the components and will be working on documenting the process over the next week, details to follow.

Also added a few more pics of grandson Hunter to the gallery. He is turning two next week, and has developed such a wonderful personality. Can't wait to see that little bugger again!