Jack_0106
Well-Known Member
Hi folks,
Brewed a gorgeous blackberry mead. Bottled on Friday and it was fabulous. However, I was hoping to keep the dark colouring given by the blackberries at the start. By time bottling came around, it was more of a pinkish Aperol colour (see photo). I thought about adding more blackberries in secondary but didn't want to restart fermentation as it was already at 14.5% and didn't want to change the flavour profile.
Any ideas how I can keep the dark purple colour of the black berries?
Brewed a gorgeous blackberry mead. Bottled on Friday and it was fabulous. However, I was hoping to keep the dark colouring given by the blackberries at the start. By time bottling came around, it was more of a pinkish Aperol colour (see photo). I thought about adding more blackberries in secondary but didn't want to restart fermentation as it was already at 14.5% and didn't want to change the flavour profile.
Any ideas how I can keep the dark purple colour of the black berries?