Homemade Pomace Wine: How to Make Secondary Wine Using the Petiot Method

Pulp is crushed berries, including skins, pulp, seeds, and sometimes stems. In other words, grapes after crushing, but before the juice is extracted.

The pulp is what remains after pressing. It still contains some juice, as well as skins, pulp, and seeds. Depending on the pressing method, moisture, some sugars, and tartaric acid are also retained. It is these residues that allow the pulp to be used for secondary fermentation.

Secondary wine from pomace: features and differences

At first glance, it might seem that pomace wine is simply a way to extract a little more liquor from previously used grapes. But the result is quite different: after the initial pressing, only a portion of the juice, sugars, acids, and aromatics remains in the pomace. Therefore, secondary wine differs from the first not only in strength but also in flavor, aroma, and shelf life. Sommelier Sergey Smirnov explains exactly what changes during the process.

Such a wine should truly be treated as a distinct beverage, not as an attempt to recreate the original wine from the pomace. It will be lighter, simpler, and likely less aromatic.

For the home winemaker, this is also a good way to better understand the process itself: how the pulp behaves, how much sugar and acid remains in it, how the drink changes during fermentation and aging.

Selecting raw materials for pomace wine

A simple rule applies here: the pulp must be fresh. The less time has passed since pressing, the better. Ideally, use it within the first 24 hours. If left at room temperature for too long, the pulp will begin to oxidize and turn sour, which is a completely different story.

Grape Pomace: Dark vs. Light Varieties

Dark grapes impart more color, tannins, and body to the future wine. However, it's important not to overdo it: if left to steep for too long, the wine can become harsh and astringent.

With light-colored pulp, things are a little different. It produces a lighter, more delicate result, with noticeable acidity and floral notes.

Much also depends on the grape variety itself. For example, with Isabella, you should be especially careful: it contains compounds that require additional restrictions when making home wine with this variety. Therefore, using this type of pulp for secondary wine without understanding the technology is not recommended.

Apple, cherry, currant pulp

Apple pomace is one of the most accessible options for home experimentation. It produces a soft, fairly light drink. If a lot of juice remains after pressing, the result can resemble a light cider: with an apple tartness and a soft flavor. However, in terms of aroma and richness, such a wine is usually noticeably inferior to a full-bodied cider.

Cherry and currant pulp are more expressive. They contain a lot of coloring agents, resulting in a vibrant aroma. However, the acidity can be too harsh, so this pulp is often used in a blend with the milder apple pulp.

What kind of cake is not suitable: stale, sour, moldy

There are several cases when it is better not to try to save the cake.

• Aged. If the pulp has been sitting at room temperature for more than a day, oxidation processes are already underway. Wine made from such raw materials may acquire an unpleasant taste and smell.
• Sour. The smell of vinegar indicates that acetic acid bacteria have begun to actively grow. This type of pulp is no longer suitable for winemaking.
• With mold. Even if the mold is only visible on the surface, you should not use such materials: the damage may go deeper than it appears.

Pits are a risk: if there are many of them and they're crushed, the wine will become bitter and have harsh tannins. Therefore, pomace with intact pits is more valuable.

Sergey Smirnov, sommelier

The classic recipe for pomace wine using the Petiot method

The essence of the Petiot method is quite simple: instead of grape juice, sugar syrup is used and it is poured over the pulp remaining after pressing.

Ingredients:

• fresh cake - 6-7 kg
• water — 5 l
• sugar - 1 kg

In the classic French version, the volume of pulp and syrup should be roughly equal. However, since Russian grapes often have lower sugar content and extract, 20–40% more pulp can be used.

1. Dissolve 800 g of sugar in warm water.

2. Transfer the fresh pulp to the fermentation vessel and pour in the syrup. Mix well. Don't fill the vessel to the top; leave about 20-30% headspace for foam.

3. Establish a water seal.

4. Place the container in a dark place with a temperature of +18–28 °C.

5. For the first 12–15 days, stir the must approximately every 12 hours, immersing the floating pulp back into the liquid.

6. When the pulp becomes noticeably lighter and has released most of the extract, strain the wort through cheesecloth and squeeze well.

7. Add the remaining 200 g of sugar and pour back into a clean container with a water seal.

8. After fermentation is complete, remove the wine from the sediment and leave to mature.

How to properly start the fermentation process

Making secondary wine can sometimes be challenging. After the first pressing, the pulp contains less juice and natural yeast, especially if it was pressed with a juicer.

The first signs of fermentation usually appear within 24 hours: foam forms on the surface, and a slight effervescence becomes noticeable in the liquid. If the process hasn't started within a day or two, it may need some help. Wine yeast is added to the must or a yeast starter is used.

Temperature also matters:

• optimal range: 20–24 °C;
• at 18–20 °C fermentation is slower, but the aroma can be preserved better;
• At 25–28 °C the process is accelerated, but the delicate aromatic nuances may suffer.

Clarification and purification of secondary wine

Wine made from pomace is often cloudier than usual, as it contains more fine particles of pulp. Therefore, don't expect a perfectly clear drink immediately after fermentation.

The wine is first skimmed off the sediment after active fermentation has completed. The procedure can then be repeated after 3-4 weeks and again after about a month. Each time, the liquid is carefully poured through a tube, being careful not to disturb the sediment at the bottom.

If the cloudiness persists, bentonite or gelatin can be used. However, caution is required: secondary wines are already not very dense, and overly vigorous clarification can further impoverish their flavor.

Cold also helps. Keeping the wine at 5–8°C accelerates the precipitation of suspended solids, after which the wine becomes noticeably clearer.

What to do if the wine from the pomace failed

Even when following the recipe, home winemaking sometimes doesn't go as planned. Here are the most common situations.

• Fermentation hasn't started. The pulp may be too dry or the room may be too cold. You can add yeast starter, raise the temperature slightly, and adjust the amount of liquid if necessary.
• The wine tastes bitter. This is most often due to damaged pits and excess tannins. This type of bitterness is difficult to correct. Blending with a softer wine can sometimes help.
• The wine has gone sour. If a distinct vinegar smell develops, it's impossible to restore the drink to its original state. This product can be used to make homemade vinegar.
• Wine doesn't clarify. Sometimes it just needs more time. If the cloudiness persists after several months, you can try clarifying agents or leave the wine slightly cloudy if the taste is acceptable.

Frequently asked questions

Is it possible to make wine from pulp after a juicer or is a press necessary?

For classic secondary winemaking, it's best to use pressed pomace. Juicing usually leaves it too dry, resulting in a lighter, more watery wine. If other raw materials are unavailable, you can still try it, adjusting the amounts of water and sugar. However, the result will differ from wine made from wet pressed pomace.

How many times can the same pulp be used?

Optimally, one pour is enough. Repeated pouring reduces the amount of substances in the pulp that can be transferred to the drink, resulting in a weaker wine. Old manuals do mention multiple pours, but the quality significantly declines with each subsequent pour.

Does grape variety affect the taste of secondary wine?

Yes, although the impact is usually less than during the first winemaking process. A significant portion of the aromatic and coloring substances have already been released with the juice. However, the skins and the juice remaining in the pulp still influence the color, acidity, and overall character of the wine.

Should oregano or other herbs be added to the secondary wine?

Herbs are a matter of taste, but the classic Petiot recipe doesn't include them. Secondary wine itself doesn't have a rich aroma, so herbs can either add interesting nuances or mask flaws. If the pomace is high-quality, it's best to try without any additives first. If you're feeling experimental, oregano, thyme, or lemon balm can be used during the aging stage, rather than during fermentation.

What's the bottom line?

Secondary winemaking is a great way to use virtually all of the grapes and gain a better understanding of the process. Wine made from pomace won't be as rich as fresh juice, but with good grapes and careful work, it can be quite enjoyable. Three things are especially important: fresh pomace, the right temperature, and patience.