I have heard that pomegranates make a nice wine though I have not made it.
You are already past what my suggestion would be but when you want to make a
high alcohol wine it is a good idea to slow feed the sugar. Add about 3/4
of the sugar you want to use and then after SG has dropped below your target
level, add the rest of the sugar in small batchs bringing the SG up about
10-15 points each time. This will often prevent a stuck wine.

Ray

"Ric" > wrote in message
om...
> 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?
>
>