Yeast Nutrients | Scottzyme Color Pro

[jonereb]

I'd like to add a little more color to my red muscadine wine to make it a little darker. It's not bad now, but I'm trying to perfect the appearance and aroma. I'm considering Scottzyme Color Pro prior to fermentation. Would this help? And should I use it instead of yeast nutrient or WITH yeast nutrient? Is there a better way?

 

[RPh_Guy]

If you want color there are some easy ways to get it: Food coloring, Hibiscus tea, Cranberry juice, Beet juice, Pomegranate juice.

I wonder if that product would extract more acid from the skins?

Doesn't sound like it would replace nutrient. Did I miss something?

Just brainstorming. Cheers

 

[jonereb]

I certainly don't need more acid from muscadine skins -- got plenty of that. And what about added tannins? I need to study up on that. I considered food coloring but I feel like that would be cheating, LOL.