PZS2 Zinfandel/Syrah Pomegranate Wine: A Second or False Wine PZS2

The fermenting must from my 2022 Second Wine.

After I pressed my Zinfandel and Syrah, I put the pomace (or pressed grape skins) in the freeze mostly because I was out-of-energy to start another project. I came back two days later, and added the pomace to prepared sugar water. 

Wine prepared from once-pressed grapes is called a second wine or a false wine. Commercial vintners call their lower quality wines "second wine," but that is a different usage. False wine is less ambiguous. 

I am adding pomegranate powder to this to make it a little more interesting. I will probably ferment ten liters with pomegranate and ten without. I am always blend it later. I am also short of 20L glassware right now. 

Zinfandel/Syrah Pomegranate Wine

Pressings/pomace from 72 lb of Syrah and 108 lb of Zinfandel
20 L Water
10.8 pounds of sugar (sucrose)
3 t of year nutrient
2 t of wine tannin
After 4 days of fermentation, I added:
5.5 T 4007 Malolactic Blend from Wyeastlab

As the pomace melted the mixture was too cold to ferment, so it got a good cold soak for at least twelve hours. There was slow fermentation in the morning. No additional yeast we needed. the Zinfandel used Lalvan EC1118; the Syrah used Lalvan 4B. 

After pressing I added:

1 lb Pomegranate Juice Powder  (Microingredients of Montclair CA)

The idea of adding the pomegranate powder late is to have the fermentation going robustly before the power is added in case there is an off-label fermentation inhibitor.

October 22, 2022: pH = 3.1 TA =  0.8% as tartaric. 0.8% might be OK if I decided to finish it sweet, but probably I will add some potassium carbonate to finish it dry.