Color of strawberry wine
Karina Wright
wine with it foaming out the airlock and cleaning up after it and all, the
fermentation seems to have stabilized nicely (i'm guessing it may be
entering its second fermentation stage), Anyway, when we started out, it
was a beautiful deep pink. Now, however, it seems to be a kind of peachy
color, although when you sniff the above the airlock, there is still a
beautiful strawberry soda kind of smell. I'm wondering if the color change
is just becuase of the zillions of teeny tiny yeasty bubbles that are
percolating through it.
I guess, as long as it smells okay and hasn't turned brackish looking, I can
just proceed with the usual routine. I plan on racking it at the end of
this week or middle of the week after.
--
ttfn/Karina
PMyers
news:N5tCa.20$xo.1...@news.abs.net...
Karina,
I doubt you would ever get a deep red colour from strawberry wine. I
have a batch that has been in secondary now for about two months, and the
colour, which started out a lovely deep red, can now only be described as a
salmon-pink. I don't think this is altogether a bad thing though as the
taste and aroma are wonderful and colour, when it's all said and done, is
only aesthetic.
Cheers,
Pete
Colin Davidson
Strawberry wine ends up as either a pale rose or a white, in my experience.
DougDan
"Colin Davidson" <ca...@biotech.cam.ac.uk> wrote in message
news:bbfbq6$ps5$1...@pegasus.csx.cam.ac.uk...
Out of curiosity, did you pour boiling water on the fruit or use cool water?
There has been some contraversy here before on which method is best to lock
in the color. I have only made strawberry once before using this recipe
http://winemaking.jackkeller.net/reques5.asp
the one using brown sugar. It turned out with a nice reddish brown color and
very good also. I'm planning on a larger batch when the strawberries get
here. Best Regards, Dougdan
>
>
Karina Wright
"DougDan" <doug...@hotmail.nospamcom> wrote in message
news:vdng40s...@corp.supernews.com...
>
> "Colin Davidson" <ca...@biotech.cam.ac.uk> wrote in message
> news:bbfbq6$ps5$1...@pegasus.csx.cam.ac.uk...
> >
> > "Karina Wright" <kar...@cafekarina.org> wrote in message
> > news:N5tCa.20$xo.1...@news.abs.net...
> > > was a beautiful deep pink. Now, however, it seems to be a kind of
> peachy
> > > color, although when you sniff the above the airlock, there is still a
> experience.
>
> Out of curiosity, did you pour boiling water on the fruit or use cool
water?
> There has been some contraversy here before on which method is best to
lock
> in the color. I have only made strawberry once before using this recipe
> http://winemaking.jackkeller.net/reques5.asp
>
> the one using brown sugar. It turned out with a nice reddish brown color
and
> very good also. I'm planning on a larger batch when the strawberries get
> here. Best Regards, Dougdan
Me, I used cold water with this batch and, this time, they were supermarket
strawberries. I hope to get berry picking in the next few days. Maybe I'll
pick up some fresh strawbs and try it with hot water to see what happens.
/k
Dar V
to break down the fruit. And then I use boiling water to set the color. So
far, I am very pleased thus far with Jack's recipe - I've got a pretty red
color and it smells, wow....
Darlene
"Karina Wright" <kar...@cafekarina.org> wrote in message
news:2_PCa.25$jt2.1...@news.abs.net...
Colin Davidson
"DougDan" <doug...@hotmail.nospamcom> wrote in message
news:vdng40s...@corp.supernews.com...
> Out of curiosity, did you pour boiling water on the fruit or use cool
water?
> There has been some contraversy here before on which method is best to
lock
> in the color. I have only made strawberry once before using this recipe
> http://winemaking.jackkeller.net/reques5.asp
>
> the one using brown sugar. It turned out with a nice reddish brown color
and
> very good also. I'm planning on a larger batch when the strawberries get
> here. Best Regards, Dougdan
I've used boiling water, and when it's cooled I've added pectinase to break
down the fruit to a nice pulp. Depending on the strawberries used I've got
pale rose or white, but I've always used white sugar with strawberries to
avoid getting any browning associated with the sugar.
Ray
deepen when it finishes and clears. Of course it will only deepen to a
rose. But to protect what color you do get, be sure to keep it out of the
light. Light will definitely bleach color out of any of the berry wines.
And do not plan on aging it too long.
Ray
"Karina Wright" <kar...@cafekarina.org> wrote in message
news:N5tCa.20$xo.1...@news.abs.net...