Pomegranate Wine Tips?

[arcane10]

Hey guys whats up? First post on here. So anyway, I have been thinking about making a Pomegranate wine for a while now. I want this to be a full bodied wine that tastes somewhat similar to a red wine. I don't want it to be a dessert wine either like some pomegranate wines are, either.

I've seen a few recipes online but I'd be interested in hearing from you all about a few things:

What additives should I use for the wine?
What should the Ph levels and Sugar levels be in the pomegranates I use?
Is it ok to use a commercial juice (w/o additives)?

Thanks again, any advise on Pomegranate wines would be much appreciated

 

[BernardSmith]

Welcome to the forum Arcane10. I just bottled (2/11/14 )a gallon using Pom as my juice. I added sugar to reach a gravity of 1.090. Used nutrient and energizer , pectic enzyme. I added acid blend to get a pH of 3.5. Fermented dry and backsweetened with about 4 oz of sugar to balance the tartness. (the tartness is like cranberry). Pitched the yeast (71B) 6/6/13. I see from my notes I added Bentonite to the primary. This is my second batch of pomegranate wine. One of my friends who has tried making this kind of wine and who has used honey to increase the gravity has said that his wine has suffered from hydrogen sulfide (rotten egg smell) but I have not experienced this. I try to ferment at low temperatures and whip air into the primary.