Adding color
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You can add red food coloring, but it's more likely to make the wine look artificial. But that's just appearance.
My concern is why the wine looks brown? Oxidation?
My concern is why the wine looks brown? Oxidation?
After more research I can answer my own question. That would be a NO. Not sure of the reason for the color. I was thinking I might have mixed too vigorously at first with the seeds, skins, and all. The previous wine from last year was darker red. It does taste good.
I'd have to agree with Bryan about the oxidation concern.
The good taste is a great sign. If you haven't dosed with K-meta, do so, as it will neutralize the O2. If you have some oxidation, K-meta will prevent it from becoming worse.
Regarding the color, there are flower wines that produce a lot of color and are good for fixing that in other wines. Elderberry is another option. Making a gallon to use for coloring may help.
@BigDaveK, my memory is failing -- which wines produced a lot of color?
Elderberry, oh yeah! Dark dark color! More of a purple-y grape color.
After that I'd say hibiscus, deep scarlet or burgundy color. It takes 2 oz dry flowers to make a wonderful dedicated wine. And I've used .25 and .5 oz mainly for color.
Every wine can produce pleasing color. It takes a bit of playing, you are looking for a molecule which is:
soluble~ ex strawberry pigment falls out so I color my strawberry strawberry
resistant to oxidation/ metabisulphite ~ ex cherry degrades quicker so for five year color it falls short.
concentrated~ ex I have 120 grams of aronia berries in a five gallon strawberry or I will add 1 to 5% black raspberry depending on do I want a light rose or darker red and another nice red is mulberry juice. One vendor gave me red cabbage extract ,,, there are lots of choices but it takes some playing
color shade~ red is fairly common yellow or green,,, wow would need to talk to a supplier,, they have some tropicals that are neat
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Even thought you say it tastes fine, can you post a picture of it in a glass and maybe a small amount of it also, so we can see how brown. I have had some Norton around Missouri that was very, very slightly brownish and to me or anyone else didn't taste oxidized at all, so it may be just fine and is just Norton.
And we may all look at it and say, I donno know, why.
And we may all look at it and say, I donno know, why.
winemanden
Senior Member
Big Dave K. Elderberry, oh yeah! Dark dark color! More of a purple-y grape color.
I'm sure I read that years ago in Portugal, that if you were caught adding Elderberries to make your Port a deeper colour, it was an automatic death sentence.
Watch your step Kiddo! The Port police may be tracking this Forum.
I'm sure I read that years ago in Portugal, that if you were caught adding Elderberries to make your Port a deeper colour, it was an automatic death sentence.
Watch your step Kiddo! The Port police may be tracking this Forum.
I never read about the death sentence but I recall in the Duoro Valley in the late 1900's they ripped out all elderberry plants. Yeah, Port is serious business.Big Dave K. Elderberry, oh yeah! Dark dark color! More of a purple-y grape color.
I'm sure I read that years ago in Portugal, that if you were caught adding Elderberries to make your Port a deeper colour, it was an automatic death sentence.
Watch your step Kiddo! The Port police may be tracking this Forum.
If you can't go port, try starboard (yes, I went there!)
We really need a groaning-eye rolling emoji in that "like" group.
