Subject: Mead and color...
Date: 1990-04-17 18:44:47 GMT
Paul L. Kelly writes:
> I'm planning to brew a batch of strawberry mead (well, technically melomel)
> soon, and I was wondering how well the red color from the berries will be
> retained in the final product.
> Should I add something else (red zinger tea comes to mind) that will
> definitely stay red, or will I get enough color from the fruit (assuming
> I use about 6lbs of strawberries)?
I did a raspberry mead with ~7# frozen raspberries, and it's a beautiful
color. (Tastes real nice, too). Maybe not as deep as cherry KoolAid(TM),
but a good clear red. I wouldn't add a thing.
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