MedPretzel
Senior Member
- Joined
- Aug 12, 2004
- Messages
- 2,239
- Reaction score
- 11
Hello,
I was wondering, does anyone have a good (easy) solution from keeping the color from fading in a fermenting wine? Or should I take this to be a natural occurrence?
The thing is this: I started a hibiscus wine about 2 months ago, fermentation went very slowly, and it's still bubbling about once every 5-6 minutes (and that's overstating it. I think it's even less). SG is down to 0.992. Ambient temp in the basement is 62* F and it's got a brew-belt wrapped around it for the whole fermentation. It started out to be a very red color, like a merlot would be, and was fantastic. I noticed today while racking the beet wine, that it has gotten a little "brown-looking" and I am not sure what to do about it. No direct sunlight hits it, it is not covered with anything else, and it is in an old coal-celler. It has had its airlock on it since it's been in the carboy (1.5 months).
Any clues/sugesstions?
Thanks!
Martina
I was wondering, does anyone have a good (easy) solution from keeping the color from fading in a fermenting wine? Or should I take this to be a natural occurrence?
The thing is this: I started a hibiscus wine about 2 months ago, fermentation went very slowly, and it's still bubbling about once every 5-6 minutes (and that's overstating it. I think it's even less). SG is down to 0.992. Ambient temp in the basement is 62* F and it's got a brew-belt wrapped around it for the whole fermentation. It started out to be a very red color, like a merlot would be, and was fantastic. I noticed today while racking the beet wine, that it has gotten a little "brown-looking" and I am not sure what to do about it. No direct sunlight hits it, it is not covered with anything else, and it is in an old coal-celler. It has had its airlock on it since it's been in the carboy (1.5 months).
Any clues/sugesstions?
Thanks!
Martina