Regina JuiceMarty, I made Regina Merlot this year and my acid and pH were identical to yours. (The SG was 1.086 since yours has probably started fermenting...
TT
Hi Tom,
pomegranite is high in acid. If this is the case you may want to try making a melomel from the juice, or from the fruit.
One of the problem with making meads is honey doesn't have much in the way of acid so to get it to ferment you end up adding something in the way of an acid blend (cream of tartar, a commerical prepared acid blend, a bit of orange or apple juice, citric acid, or a combination of the above).
Now, if you are going to make a melomel I can start you on a simple recipe.... or you can ask on the rec.crafts.meadmaking for a more complex one.
15 lbs of honey (3 lbs lighter for a dry melomel, 3 lbs heavy for a sweet melomel) 3 tablespoons bee's pollen 1 package of yeast (wet or dry) Water to make 6 gallons 1-2 tsp pectin enzyme per gallon (3 tsp) 12 lbs of prepared fruit
Start the yeast following the directions on the package. If you are using a dry yeast, start the yeast in apple or orange juice instead of water. (This helps get the honey going - honey doesn't like to ferment.)
Mix up the honey with the water, add the bee's pollen. Add the yeast. Stir this with a wire whip to get air into the mixture for about 10 minutes.
The next day add 2 lbs of a fruit puree per gallon of must. Take the eatable part of the fruit (I am not sure about a promegranite what is good and what is bad.... do you take the skins off it?) remove the seeds, and puree the rest in a blender. Add this to the the must. Also add the 1-2 tsp pectin enzyme to the must following the directions on the package.
After a week or so rack this into a carboy. After about 6 weeks to two months it will clear. Then you can fine it with unflavored gelatin or another fining agent, rack it off a couple of times and bottle it.
That is one idea of what to do with the Pomegranites.
roland
