Adding color to wine

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Jan 14, 2022
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Hocking Hills, OH
All my ferments seem to be fast. This one went from 1.086 to 1.001 in 72 hours.

This is a pineapple-strawberry wine racked this morning. I essentially combined a 1 gallon pineapple and a 1 gallon strawberry for a 2 gallon batch and added sugar and acid blend based on the mix. I knew from my strawberry wine that most of the color would be muted - especially when mixed with the pineapple. So....

I poured boiling water over about a pound of shredded red cabbage in a bag and let it sit for about an hour. The liquid was then added to the primary. I knew from my red cabbage wine that there would be no cabbage flavor. (Still bummed about that!)

Also, you may find this useful - I put the gross lees from the primary into a nut milk bag and was able to fill a 1/2 gallon jug for topping up later. Nut milk bags are super fine mesh and I'll definitely be using it more in the future.

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