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The question of change of colour in strawberry wine originally was pointed out to me by a commercial fruit winemaker friend of mine in Victoria Australia a few years ago. I have observed the same happening with strawberry wines made locally in Tasmania, Australia. It may be that it depends on...

Colour Change in Strawberry The loss of colour is due to the fermentation process affecting the anthocyanins in the strawberries ( i.e.the red color is due to the anthocyanins). They are affected by change in pH, heat and a range of other factors. From some other replies on another forum it is...

wvbrewer, You have raised some points I haven't mentioned. This mead is 2 1/2 years old and stored in quite a cool spot in my cellar. I have tried quite a few different fining agents with negative results in all cases. I am convinced that it is proteins causing the problem so hence I thought...

I am at present trying to source some protease that has some chance of working post fermentation in alcoholic and acidic conditions. It may well be one used for meat tenderizing but there is a range of proteases available from my research so far. Is the reason that there has been few responses...

CrackedCork raised some issues with yeast proteins I hadn't thought of. This maybe overcome by using the protease after fermentation. At the moment this discusion is theoretical. Interested in any comments at all!

Apart from the standard method of heating removing the proteins in honey before fermentation and finings after fermentation has finished, has anyone used proteinase or protease to remove proteins from honey or mead?