different colors of wine...
 

okay, i had a thought last night, as i gazed deep into the
soft, red depths of my raspberry melomel as i swished it around
in my glass.

i want to make a wine for every color of the rainbow. i know it
can be done, but the question is how?

reds and pinks could be covered with strawberries, watermelon,
raspberries, red grapes, etc.

yellows from dandelions and kvass (i'm making a rather odd-smelling
garlic bread/potato yellowy kvass right now), maybe peaches.

browns, blacks, ambers, yellows from different beers, coffee wine,
meads, blackberries.

blue from blueberries? (bilberries, etc.)

how about greens? i could make absinthe, but how about an actual
wine?

any more suggestions? i figure a dozen colors slowly gradating from
one end of the spectrum to the other would be a delicious eye treat
to wake up to every morning.. =)

i appreciate in advance any help with this playful little idea.

and food coloring is OUT of the question! +)

Saul Sabia

How about fresh mint for your green?
Steve
"Saul_Sabia" > wrote in message
om...
> okay, i had a thought last night, as i gazed deep into the
> soft, red depths of my raspberry melomel as i swished it around
> in my glass.
>
> i want to make a wine for every color of the rainbow. i know it
> can be done, but the question is how?
>
> reds and pinks could be covered with strawberries, watermelon,
> raspberries, red grapes, etc.
>
> yellows from dandelions and kvass (i'm making a rather odd-smelling
> garlic bread/potato yellowy kvass right now), maybe peaches.
>
> browns, blacks, ambers, yellows from different beers, coffee wine,
> meads, blackberries.
>
> blue from blueberries? (bilberries, etc.)
>
> how about greens? i could make absinthe, but how about an actual
> wine?
>
> any more suggestions? i figure a dozen colors slowly gradating from
> one end of the spectrum to the other would be a delicious eye treat
> to wake up to every morning.. =)
>
> i appreciate in advance any help with this playful little idea.
>
> and food coloring is OUT of the question! +)
>
> Saul Sabia

How about fresh mint for your green?
Steve
"Saul_Sabia" > wrote in message
om...
> okay, i had a thought last night, as i gazed deep into the
> soft, red depths of my raspberry melomel as i swished it around
> in my glass.
>
> i want to make a wine for every color of the rainbow. i know it
> can be done, but the question is how?
>
> reds and pinks could be covered with strawberries, watermelon,
> raspberries, red grapes, etc.
>
> yellows from dandelions and kvass (i'm making a rather odd-smelling
> garlic bread/potato yellowy kvass right now), maybe peaches.
>
> browns, blacks, ambers, yellows from different beers, coffee wine,
> meads, blackberries.
>
> blue from blueberries? (bilberries, etc.)
>
> how about greens? i could make absinthe, but how about an actual
> wine?
>
> any more suggestions? i figure a dozen colors slowly gradating from
> one end of the spectrum to the other would be a delicious eye treat
> to wake up to every morning.. =)
>
> i appreciate in advance any help with this playful little idea.
>
> and food coloring is OUT of the question! +)
>
> Saul Sabia

Mint wines finish almost clear (colorless).

I made a green wine once with apple-mint jelly. I used 3 jars of
jelly and a whole bunch of pectic enzyme to break down the jell and
finished with a gallon of wine. I really tasted great, but the color
was a bit disconcerting.

Both blueberry and bilberry finish as reddish-purple, not blue. Can't
help you with that one.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/