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The pictures of pomegranate wine I have seen on the internet seem like very dark red wine. The one I made however looked like a milkish pink. What can account for the difference? How can I control the colour, get rid of the milky look and darken the wine?

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Given time, the solids in the wine will drop out and it won't appear milky any more. It will also appear darker as there's less light being reflected. You can speed the process by adding finings. –  Tobias Patton Sep 15 '13 at 15:55
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There's a good primer at Winemaker Magazine –  Tobias Patton Sep 15 '13 at 22:29
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Maybe you should edit a proper answer? I think you did answer my question. –  Benjamin Sep 16 '13 at 1:05
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My suspicion is that a "milky pink" wine will never be dark red, even after clarification. You might hope for dark pink or light red. So, I don't think I've answered the question about how to make a dark, red pomegranate wine. –  Tobias Patton Sep 16 '13 at 14:18
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@Benjamin: Maybe it depends on the pomegranates that you used? If the finished product tastes OK, I wouldn't worry so much about the colour. –  FrustratedWithFormsDesigner Sep 19 '13 at 15:18

2 Answers 2

To me it sounds like you either need more pomegranate or perhaps more of the colour has come out as part of the fining process.

What finings have you used? As some fining are harsher than others and are able to take some of the colour out of a wine.

Perhaps next time you might want to add some red grape concentrate or perhaps some beetroot juice (not from concentrate). Perhaps you already have but just a suggestion without seeing your recipe.

Main thing is does it taste nice?

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It tasted amazing! –  Benjamin Feb 26 at 17:28
    
In which case I wouldnt worry about the colour so much. Although perhaps next time use more pomegranate or red grape concentrate –  TheRozza Feb 27 at 8:29
    
@TheRozza - there are a lot of questions in this answer - these are best asked in the comments under the question so you can then better formulate your answer. –  mdma Feb 28 at 17:18
    
Sorry, im new to this. I realised this afterwards, as i wasn't sure how to do these types of comments before. –  TheRozza Mar 4 at 10:22

When making beer, boiling the extract can give the beer a darker flavor. I'm not sure if that would help during mead-making but if there is any boiling involved you could give it a whirl.

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