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?
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?
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.