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Old 01-08-2011, 12:47 PM   #1
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Default 2nd Batch Malt Wine Cooler

1st Batch I made an oatmeal wheat stout for me.

Next batch I am working on will be a malt wine cooler for SWI

Just waiting for my homemade malt to finish.

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Old 01-20-2011, 08:58 PM   #2
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What I found interesting about this batch is that it started off with a red food coloring and after 14 days on the 15th day the yeast ate the food coloring? Because between the 14th and 15th day the red coloring disappeared.

IS that right did the yeast eat the food coloring?

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Old 01-20-2011, 09:03 PM   #3
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Default Did the yeast eat the Red dye?

I was making some cheap wine coolers for the fun of it and it had alot of red food coloring in it. On day 14 it was red and on day 15 it is now clear! So between day 14 and 15 it became clear! Did the yeast eat the red food coloring?

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Old 01-20-2011, 09:07 PM   #4
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No, the yeast didn't eat the dye.

When the wine starts to clear, "stuff" in suspension falls out. The color of wine can be surprising- I made a tomato wine out of ripe tomatoes. The wine ended up golden colored! My rhubarb wine is white. Cranberry wine is very light pink, and even wine made from cherries isn't really dark red- more of a light red.

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Old 01-20-2011, 09:11 PM   #5
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No, the yeast didn't eat the dye.

When the wine starts to clear, "stuff" in suspension falls out. The color of wine can be surprising- I made a tomato wine out of ripe tomatoes. The wine ended up golden colored! My rhubarb wine is white. Cranberry wine is very light pink, and even wine made from cherries isn't really dark red- more of a light red.
Yeah it is now golden colored. SO if I want to dye it again will it lose it again, not that I want 2. Just wondering. Thanks!
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Old 01-20-2011, 09:37 PM   #6
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Yeah it is now golden colored. SO if I want to dye it again will it lose it again, not that I want 2. Just wondering. Thanks!
Probably as the dye wouldn't be bound into the wine.

If you want a red color, you could use a reddish colored juice. It'll still lighten up a lot, but give a reddish tinge.
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Old 01-20-2011, 09:52 PM   #7
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I remember seeing a recipe for st patricks day beer that used green food dye. But I guess that only has to last a day. Dye or natural I really don't mind either way. But I am still kinda curious as I find it really neat. I guess things that do work would be things they use in soft drinks like caramel coloring and stronger dyes?

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Old 01-29-2011, 12:49 PM   #8
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Ok this one turned out great. Very strong. Gave a glass to a friend to taste and after 1/2 glass they said their eyes where going cross and they was getting whoosy. I really like the taste I was suprised

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Old 01-29-2011, 01:08 PM   #9
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Care to share your recipe?
I got one from a Motorcycle acquaintance a couple years ago, stored in my save files. I tried it last fall and added WAY too much carbonation. I hadn't started reading things yet so I consider it a true experiment (failed!). I wonder what yours is ... it will take me a bit to dig up mine to share but I'll find it today.

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Old 01-29-2011, 01:32 PM   #10
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Care to share your recipe?
I got one from a Motorcycle acquaintance a couple years ago, stored in my save files. I tried it last fall and added WAY too much carbonation. I hadn't started reading things yet so I consider it a true experiment (failed!). I wonder what yours is ... it will take me a bit to dig up mine to share but I'll find it today.
Yeah don't mind. Here is what I did. I got 4 gallons of Jungle Fruit Juice it was dyed red and had a lot of preservatives including some that make it hard to ferment. I didn't boil them for that reason I just put them into the primary.

Then I added regular cheap sugar that I made into invert sugar by boiling with lemon juice to get the OG up to 1.100. 1 lbs dark rye malt. I added some yeast I had saved from my first batch of beer. Fermentation was real slow. There was never any cap at the top but slow bubbles.

In two half gallon bottles I fermented 1/2 gallon of pinnaple juice from a can. And in another I fermented grape juice made from frozen concentrate. Once they where kicking with fermentation I added them to the primary. They got things rolling real well. Then I pitched some champaign yeast. Bottled at .990

Then I froze it in the freezer with a cup of sugar in a half gallon container. Then poured out the unfrozen alcohol portion.....very strong!

I think that's pretty much how I did it.
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