Hi Marc:

I got the yellow-orange idea from searching this ng's archives. There
was al bit of a dicussuion of a red color to plum wine, more of a
strawberry intensity that the deeper red this batch I have is showing.

Another post dicussed boiling the skins to extract color then adding
it to the fermenting must. IIRC this person seemed to think this
technique had no effect on the flavor of the finished wine though....

So did you use boiling water or cold soak to get your red? I didn't
and just get a feeling looking at it that it might be short lived.
I'd like to keep the red if possible, place in a dark enviornment,
bottlein dark bottles, etc. Anything else that can help preserve the
color you know of?

Steve - Noobie
Oregon





On Thu, 25 Nov 2004 08:13:32 -0500, "Marc" >
wrote:

>Hi there
>
>Newbie myself and I also have a gallon of plum wine in secondary right now.
>It has the same delicate red color that you describe. Not sure of the
>variety of the plums but there are the common purple skin plums that grow
>here in Québec. I didn`t really expect a different color as I haven't read
>anything that suggested me a different color.
>
>Marc
>
>
>"spud" > a écrit dans le message de
.. .
>> I have a plum wine fermenting that has a fairly decent red color. A
>> bit deeper than strawberry, not as deep as cherry. This surprises me
>> as most of my reading didn't lead in this direction for color.
>>
>> The plums were not subjected to hot or boiling water to set a color as
>> I didn't expect any color other than usual yellow or yellow-orange.
>>
>> How delicate is this color, what can I do to keep it red?
>>
>> BTW it sure tastes nice.
>>
>> Steve - Noobie
>> Oregon
>>
>>
>>
>