6 pomegranates
1 pound of raisins
4 cups of granulated sugar
2 teaspoons of acid blend
1 teaspoon of pectic enzyme
1 teaspoon of yeast nutrient
1 campden tablet
1 package of wine yeast
12 cups water ...
ENZYMES: Used in winemaking and brewing to promote structural breakdown in the ingredients. Pectic Enzymes (Pectin-destroying enzymes) help prevent pectin hazes in wines.
Pectins: Complex carbohydrate chains naturally occurring in fruits that can contribute to the viscosity and haziness of a wine. They can be shortened and solubilized (dissolved) by pectic enzymes, ...
Pectolytic Enzyme
An enzyme that breaks down the pectin in fruit, extracting the juice and assists in the clearing of wines. Also known as Super Enzyme, pectic enzyme, pectolase, pectinol.
 See also: Yeast, Fermentation, Wine, Campden, Taste
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