I recently picked a few bags full of "wonderful pomegranates", from my backyard, and I really wanted to make some wine. I've searched the internet and cannot find enough info about the subject. It seems like everybody just buys that POM juice. (Obvious reason, nobody wants to squeeze all the pomegranates, right?.) I found time to squeeze the pomegranates and turn them into juice. But I really wanted to know: How fermentable are the sugars, from the juice? I don't want to add other sugars if I don't need to. Do I boil the juice? (im guessing, NO). I can handle tannins and tartness pretty well, but should I avoid adding the seeds? Thank you in advance... I really don't want to mess it up! I got my mother and grandmother excited on it.