closetwine
Advanced Idiot
- Joined
- Aug 25, 2010
- Messages
- 829
- Reaction score
- 7
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?
There is an enzyme available called opti-red that helps to extract more color from the fruit. I'm currently using it and can attest to it's effectiveness.
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.
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