I made a wort (can you say that for wines?) of pomegranate wine using 15% fresh squeezed fruit and Trader Joe's pure juice for the remainder. A fair amount of rind made it into the juice--yech! Used Campden tablets according to instructions. Pitched yeast (forget what kind--it was labelled "for fruit wines") and..nothing. 48 hours later pitched a second batch of the same yeast after starting it in warm sugar water. It fermented in the starter, but did nothing once added to the primary.
I'm thinking of trying again with champagne yeast. Any ideas on how to salvage this project? Or what I might have done wrong?
I'm thinking of trying again with champagne yeast. Any ideas on how to salvage this project? Or what I might have done wrong?