Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > The colour of Mead

Reply
 
LinkBack Thread Tools
Old 08-11-2013, 05:45 PM   #1
GreyCranium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Durham uk, North East
Posts: 21
Liked 1 Times on 1 Posts
Likes Given: 15

Default The colour of Mead

Hi all, im in the planning stages of making a cherry melomel, but i want the finished product to be a really dark red. Whats the best way to ensure this outcome?

__________________
GreyCranium is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2013, 06:22 PM   #2
GeorgiaMead
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 340
Liked 26 Times on 24 Posts

Default

Lots of cherries or food color???

__________________
GeorgiaMead is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2013, 06:26 PM   #3
GreyCranium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Durham uk, North East
Posts: 21
Liked 1 Times on 1 Posts
Likes Given: 15

Default

dont want to use food colour if possible, i want it to be all natural. So lots of cherries it is then. how many would you say for a 5 gallon batch?

__________________
GreyCranium is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2013, 07:09 PM   #4
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,612
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Think red wine. So up to 5lb per gallon, plus rohapect enzyme or even just straight pectic enzyme, but rather than all the fruit in primary, 2 or 3lb in primary and the rest in secondary.

Probably keep the primary fruit in till it sinks, then rack and press the fermented fruit.

The trick is mainly to keep fruit in the batch as long as possible/feasible to maximise extraction.

My suggestion of fruit in both is to get the best balance of fermented and non-fermented fruitiness.......

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
GreyCranium Likes This 
Reply With Quote Quick reply to this message
Old 08-11-2013, 07:10 PM   #5
macachoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 52
Liked 7 Times on 7 Posts

Default

Beet juice as an additional sugar source will add some more red.

__________________
macachoin is offline
GreyCranium Likes This 
Reply With Quote Quick reply to this message
Old 08-11-2013, 07:20 PM   #6
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,612
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Quote:
Originally Posted by macachoin View Post
Beet juice as an additional sugar source will add some more red.
And possibly give a slight earthy hint that you can get from some root crops ?
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2013, 08:48 PM   #7
GreyCranium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Durham uk, North East
Posts: 21
Liked 1 Times on 1 Posts
Likes Given: 15

Default

Quote:
Originally Posted by fatbloke View Post
Think red wine. So up to 5lb per gallon, plus rohapect enzyme or even just straight pectic enzyme, but rather than all the fruit in primary, 2 or 3lb in primary and the rest in secondary.
Thanks, i go with the 3lb in primary and the rest in the secondary.

Quote:
Originally Posted by macachoin View Post
Beet juice as an additional sugar source will add some more red.
do you mean beetroot juice?
__________________

ITS PEANUT BUTTER JELLY BREW TIME

GreyCranium is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2013, 02:44 AM   #8
macachoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 52
Liked 7 Times on 7 Posts

Default

I kind of agree with fat bloke, beet root syrup or extract can add an earthy flavor that can be off-putting to some. Some other very red additives to consider: red currant syrup by Ikea, hibiscus syrup, or red raspberry syrup.

__________________
macachoin is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2013, 10:23 AM   #9
GreyCranium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Durham uk, North East
Posts: 21
Liked 1 Times on 1 Posts
Likes Given: 15

Default

dont really want to add more sweetness to the brew, im want to make it a bit spicy.

__________________

ITS PEANUT BUTTER JELLY BREW TIME

GreyCranium is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The colour of mead GreyCranium Cider Forum 0 08-11-2013 05:36 PM
Retaining Fruit Colour in your Mead? Speratus Mead Forum 10 12-21-2012 10:33 PM
red wine colour? faty373 Wine Making Forum 1 09-23-2007 11:10 PM
to colour or not to colour? XELA Label Display & Discussion 13 03-21-2007 05:10 PM