The lowly pomegranate, native to Europe and Asia, was introduced to America as a landscaping curiosity rather than a fruit tree. Once just a curiosity in Eastern gardens, it is both a good ornamental shrub or tree and a delightful taste treat. It also makes an excellent medium wine. Punica granatum, grows to 15 feet in height. A deciduous tree, it sports orange-to-red flowers in the spring and the leaves turn a bright yellow in the fall. In between, dozens of red, thick-skinned fruit grow, typically 3-4 inches in diameter but I've seen them as large as 10 inches. These are packed with hundreds of juicy seeds layered between a white, pithy membrane. New leaves are bronze colored, narrow and glossy, while mature leaves are a deep glossy green. They tolerate any soil and are quite drought tolerant as well, although drought will retard the size of the fruit. They produce best in full sun and tolerate our heat without a problem. The variety "Wonderful" is quite popular in Texas and a good producer. "Albescens" is a white-flowering variety.
If you have to buy pomegranates, the wine will be expensive. If you (or a neighbor) have a couple of trees, the treat is there for the taking and well worth it. You may have to fight with your wife, who undoubtedly knows of the supurb jelly they make, but the battle will be worth it if you can secure 10-15 fruit for your use, depending on their size. The hard part is peeling them and liberating the hundreds of seeds without damaging too many, and for this you'd be smart to wear latex gloves (the stain is insidious). Once you've done that, the rest is just routine.
Peel the fruit and remove the seed-juice sacs from the bitter white membrane dividers. Ten fruit are sufficient if 5-6 inches in diameter, 15 are required for 3-4 inch diameters. Meanwhile, bring the water to boil with the barley in it. Simmer for about 5 minutes, then strain onto the pomegranate seeds, sugar, and lemon juice in the primary fermentation vessel. Stir well. When cool (70-75 degrees F.), add the activated yeast and nutrient. Cover and allow to ferment vigorously five days, then strain into secondary fermentation jar and fit with fermentation trap. When wine clears, rack and bottle. May taste in six months, but improves at one year. [Adapted from C.J.J. Berry's First Steps in Winemaking]