- Aug 25, 2010
- Reaction score
Despite everything I know to try, which isn't much. My fruit wines seem to bleach out in color. Is there anything I can do to help/prevent this?
someone correct me if i'm wrong, but i'm pretty sure all the things i add to my must are natural products. if ur using campden/equivalent, those are ur sulfites. i only add acid blend, grape tannin, and yeast energizer &/or nutrient. these are all natural products made with vitamins, food products (the grape tannin from dried skins?), yeast/rice hulls, etc. i think you'll be ok to use these things when hubby lets u expand. (i can relate, i'm on credit card shutdown currently, lol)Actually, at this point I'm not using any chemicals aside from Camden tabs/equivilant. And I use way more fruit than my base recipes call for... I don't use water at all, only juice and a little simple syrup. I know by not using chemicals that I'll prob have a lot of batches go bad, but so far so good. My lasty batch of strawberry was great... but this new batch is watermelon and I don't know if it's just the melon or what but its looking 'bleached out'. The more I make the more hubby lets me spend on winemaking, and the more sophisticated I'll get... Right now its basic.