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.