The theory was to get the proportions right to replicate the pH, sugar content, and tannins close to grape must without having to add much else. Turns out, by chance, that on those three factors, pomegranate and dates are all roughly different from grapes in opposite directions and amounts to each other.

I live in Scotland, which is not exactly prime pomegranate and date territory, so they’re both kinda expensive here and not great quality out of season. I did a trial run with pomgranate molasses to just see if I was on to something without spending as much money (or having to crack open and juice like twenty pomegranates)

If I figure out an actual good recipe I’ll be sure to stick it on !homebrewing@sopuli.xyz