She-who-must-be-obeyed came into possession of a couple boxes of perfectly ripe pomegranates. Yesterday morning we crushed out the juice with a standard orange squeezer - getting about 2/3 of a gallon. Sulfited to somewhere beteen 40 ppm and 50 ppm (pH 3.1). Sugar was pretty low, and we intend for a sweet desert wine, so we jacked up the sugar to about 32 Brix (1.135 SG). Today, we hydrated the yeast and innoculated this afternoon. Hoping to finish around 15% ABV, with about 6% RS.
Anyone made a desert wine with pomegranate? Suggestions?