Quantcast

How can I darken my Red Wine

Wine Making Talk

Help Support Wine Making Talk:

Dcdeangelo

Junior
Joined
Sep 27, 2016
Messages
2
Reaction score
0
Hi, I am in the process of making a Cabernet from grapes. My primary is complete but the wine is a bright red rather than dark red or purple. Skins were in contact for 8 days and were punched down 3 times a day. Is there anyway to make it darker?... thanks
 

mennyg19

Senior Member
Joined
Jun 1, 2016
Messages
280
Reaction score
124
Hi, I am in the process of making a Cabernet from grapes. My primary is complete but the wine is a bright red rather than dark red or purple. Skins were in contact for 8 days and were punched down 3 times a day. Is there anyway to make it darker?... thanks

Is it bright red after stirring or before? Usually the sediment will make the wine look brighter/lighter red than it really is. I suggest you wait a few days for it to settle and see how dark it is... good luck!
 

jgmann67

Rennaisance Man
Joined
Feb 22, 2015
Messages
3,765
Reaction score
2,050
Location
South Cental Pennsylvania
Hi, I am in the process of making a Cabernet from grapes. My primary is complete but the wine is a bright red rather than dark red or purple. Skins were in contact for 8 days and were punched down 3 times a day. Is there anyway to make it darker?... thanks

Did you use an enzyme to break down the skins or a tannin to extract the color from the skins? Most folks here will recommend lallzyme-ex and opti red in the primary. This is my first wine-from-grapes experience, so I'm no expert. But, if you've added as suggested, and gotten your wine above 75-80* during your ferment, I think you've done all you can.

I'd you haven't done the additions, I wonder if it would do you any good 8 days in, when you should be pressing.
 

pebbles2015

Junior
Joined
Mar 11, 2015
Messages
21
Reaction score
6
I am by far no expert, having NEVER made wine directly from grapes, but I have heard of people putting a small amount of petit syrah in their wines to make it more red. I've also heard about something called mega-purple which the cheap commercial wine makers use to increase the color in their wine. Of course, you may consider this cheating, or even evil. Shrug.
 

Dcdeangelo

Junior
Joined
Sep 27, 2016
Messages
2
Reaction score
0
Did you use an enzyme to break down the skins or a tannin to extract the color from the skins? Most folks here will recommend lallzyme-ex and opti red in the primary. This is my first wine-from-grapes experience, so I'm no expert. But, if you've added as suggested, and gotten your wine above 75-80* during your ferment, I think you've done all you can.

I'd you haven't done the additions, I wonder if it would do you any good 8 days in, when you should be pressing.
I did add pectic enzyme at the beginning of primary. I was probably at 70-73 degrees and never made it to 75-80 so maybe that's why. I've already pressed and am seeing the lighter color. It looks fine I was just hoping for a darker wine...thanks for the reply
 

Boatboy24

No longer a newbie, but still clueless.
Joined
Mar 18, 2012
Messages
14,033
Reaction score
10,788
Location
DC Suburbs
Like @pebbles2015 said, add a darker wine or look into Mega Purple. I'm not even sure if Mega purple is available to us 'little guys'.

One thing to note: even though you've pressed, there are a lot of solids in your wine and that will lighten the color. 24-48 hours after press, you should rack off the gross lees. Another 24-48 hours from there, and the wine should be looking darker (though it will continue to darken a little more as the last of the solids fall out).

Edit: I found some. But it ain't cheap.

http://thevintnervault.com/index.php?p=view_product&product_id=4177
 
Last edited:

jgmann67

Rennaisance Man
Joined
Feb 22, 2015
Messages
3,765
Reaction score
2,050
Location
South Cental Pennsylvania
As others have said - your wine will darken as the solids settle out. Personally, I wouldn't mess with the wine before it's clear. I did that with an WE Enigma kit and was not happy with the results.
 

Spikedlemon

Junior Member
Joined
Feb 8, 2016
Messages
290
Reaction score
57
I have heard of people putting a small amount of petit syrah in their wines to make it more red.
Blending in a very dark wine would add color.
Touriga Nacional is another that's very dark and easy to find in a wine store.
 

garymc

Senior Member
Joined
Sep 12, 2011
Messages
957
Reaction score
214
The yeast still floating around will give a milky appearance, but when it settles, and the wine clears it should be darker. In a week or two or three. After transferring to the carboy from the bucket, I usually rack after 2 or 3 weeks, then get on a schedule of racking every 3 months with the addition of potassium metabisulfite (K-meta for short) at each racking.
 
Last edited:

Turock

Senior Member
Joined
Jan 3, 2012
Messages
2,374
Reaction score
550
Use grape skin extract--it only adds color,no flavor
 
Top