Instructions: 1. Clean and sterilise all of your equipment.

2. Clean the outer skins of the pomegranates and then finely chop.

3. Bring the water with the barley in it to the boil and simmer for 6 minutes.

4. Strain the water on to the chopped Pomegranates in a fermenting bin.

5. Add the sugar and the Citric acid.

6. Stir the mixture well, put the lid on the bin and allow the whole lot to cool to room temperature.

7. When cool add the yeast and nutrient.

8. Ferment the pulp for around 5 days in the closely covered bin.

9. Strain the liquid into a fermenting jar, add air lock with water and leave to ferment.

10. Bottle the wine when it clears.

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