Add the sugar and half the pomegranate juice to a saucepan and bring it to a boil on the stove.  Stir to dissolve the sugar.  Once dissolved, allow it to cool to room temperature.

While the juice is cooling, dissolve the yeast into 1/4 cup of luke warm water.  Allow it to bloom for at least 5 minutes, or up to several hours.

Pour the sugar and pomegranate juice into a fermentation vessel.  Add yeast nutrient (or raisins), acid blend (or lemon juice) and tannin powder (or black tea).

Add the remaining pomegranate juice, and add the yeast that you dissolved in water earlier.

If necessary, top the fermentation vessel with water to bring it to within a few inches of the top.

Seal with a water lock and ferment for 2 weeks.

Rack into a clean fermentation vessel with a siphon and continue to ferment for another 4 to 8 weeks until the fermentation has stopped.

Bottle and age a minimum of 2 weeks, but preferably several months before drinking.