From the HBD Archive
From: hplabs!hplms2!gatech!ico.isc.com!raven!rcd (Dick Dunn)
Subject: fruit color in melomel
Date: 1990-04-19 15:48:50 GMT

Fruits often don't leave much of their color by the time a melomel is all
done fermenting out and clarifying. I wouldn't worry too much...why try to
add color? People unfamiliar with melomel won't know what to expect; those
who are familiar with it will just wonder where the color came from.

Here are a few of my observations on what happens with fruit colors...

raspberry black ones leave you with a nice deep red. Red leave you
with a lighter red, but still a lot of color
boysenberry like black raspberry
blueberry only a little color, like a faint lavender
pomegranate almost no color! This one started out deep red, as you'd
expect, but just kept getting lighter. By the time it was
bottled, it was a pale yellow, lighter than an apricot
melomel we'd made
strawberry don't know about melomel, but in wine it fades out almost
completely.

A thought in passing...has anyone tried plums in mead?
- ---
Dick Dunn {ncar;ico;stcvax}!raven!rcd (303)494-0965
or rcd@raven.uucp

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