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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?

update Below is a pic of before and after fermentation. I think I can manage removing the milky aspect of the wine by using pectin enzyme. Running tests now. However there’s still a significant loss of color. I’d like a nice ruby red and not a twilight pink.

must vs wine

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    There's a good primer at Winemaker Magazine
    – FishesCycle
    Commented Sep 15, 2013 at 22:29
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    Maybe you should edit a proper answer? I think you did answer my question.
    – neydroydrec
    Commented Sep 16, 2013 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.
    – FishesCycle
    Commented Sep 16, 2013 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
    Commented Sep 19, 2013 at 15:18
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    Did you use only pomegranate juice, or was it mixed with something else?
    – Chris Marasti-Georg
    Commented Jun 26, 2014 at 17:05

3 Answers 3

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Did you consider the size difference of the container(s) the pictured?

Homebrew will appear lighter in a smaller container and darker if shown in a large container.

For example, a 3 gallon carboy and a 10 gallon carboy will look completely different even when they're filled with the same liquid.

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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!
    – neydroydrec
    Commented Feb 26, 2014 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
    Commented Feb 27, 2014 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
    Commented Feb 28, 2014 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
    Commented Mar 4, 2014 at 10:22
  • Can you include a definition of finings?
    – daniella
    Commented Feb 13, 2018 at 19:15
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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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