Marc, since you know about the germ and had really fresh garlic, I'd
be inclined to think it was the natural color. Usuallythe green I see
in the germ is very pale. Maybe it was the raisins, maybe it was any
amount of suspended solids. Is the wine clear yet?

On Tue, 7 Dec 2004 23:47:26 -0500, "Marc" > wrote:

>Hi Greg
>
>I always do that too. However, the garlic I used for my wine seemed very
>fresh and I didn't spot any of thoses green germs. Since I just chooped the
>garlic cloves in a food processor after I peeled them, it's possible I might
>have missed some germs. Therefore, my wife thinks the greenish color of the
>wine is maybe due to a coloration caused by these germs, like chlorophyl
>would do. That's what I'm not sure about. I tend to believe it's rather
>caused by oxidation, just like onions oxidize very quickly once they're
>chopped.
>
>Marc
>
>"Hoss" > a écrit dans le message de
>news
>> marc,
>>
>> I always cut out the green sprout (germ) when I cook or cruch the
>> garlic, as it does tend to taste off (bitter or rootier?) but maybe
>> that's just if it is saute'd and it burns quicker?
>> I hope it works out well for you.
>>
>> greg
>>
>>
<BIG SNIP>