I am wondering if anyone has ever tried to ferment cider with fresh pomegranate seeds. I am thinking of crushing the seeds of 2 or 3 softball sized pomegranates in a food processor, heat, and add to the carboy.
Any thoughts?
Dan
Do not heat. And I would not use the food processor. Chop and use a nylon straing bag to press the juice.
Do not chop the seeds. (They will add astringency) You want to extract the juice from the red layer around the seeds. Separate the seeds from the fruit and then press them per Baratone’s method.
