Cranberry wine has turned from pink to orange-ish golden yellow

Dave, Can't say that my turned pink, although I only make a gallon recipe and I usually add 1 can of Welch's grape juice to keep the color. I also do sweeten it a bit before bottling. I will say though that I have noticed other wines do change color a bit over time. My cranberry is usually consumed within 2 years, and I always make a batch every year. As long as its improving, I would keep it. Darlene

Never had that problem....do you have pH and TA data for it? Many plant pigments will change color in response to pH (and oxidation status).

Did you ahve enough SO2?

Dave Allis> Hi!

hmm. I don't have those tools to measure TA or pH, nor SO2. It has a strong nose, smells like raw alcohol, but if you get past the nose, the taste is much improved and almost pleasant.

Guess I will look around for pH, TA and SO2 measuring tools. I guess it's time I invest in these. With kits, it's not necessary, but now that I am experimenting with recipes, I guess it's time.

thanks for the info. Oh, BTW, I did take a glass of it, and mixed it with 50% white wine (technique Ray mentioned months ago), and oh, it was very pleasant (but still strong alcohol smell/nose).

So it's keepable, but since I let it go so dry, it may take me another year or 2.. Luckily I bottled a case of 375mL bottles, so I can sample along the way.

oops. TA stands for Total Alcohol, I know that. smile. It dried out at

12% which is know is kinda high. The pH or SO2 I don't know. I wonder if next time I should have MLF'd it. hmm. More reading.

Hmmm, I made a 6 gal batch of Jacks Cranberry recipe about 4 years ago. It came out a fairly dark rose' and has held it's collor. I can not immagine why it would fade that way. Especially early on. Cranberry usually turns out fairly acidic so I would not expect that to be the problem. If it tastes acidic I would not worry about that. Mine was very harsh the first year, and somewhat harsh the second year. It is nice now and women seem drawn to it. As it is acidic, you might try sweetening it a bit when you open it. I like to blend it on opening with a white wine, maybe a Niagara. Even if it is lighter than expected, give it time. It may come out OK.

Ray

Ah, interesting. thanks for the experience. i'm thinking another year, and this will be golden. (haha, oh, it is already)

Thanks, Ray. As I mentioned above, I learned to blend it from your advice months ago, so I'll do that when it's ready. I'm thinking this will be really good in another 12 months. I have many cases on "maturing", so I can wait. Just was surprised by the color. I did blend this sample with 50% white wine and as you suggested, it was very good. The NOSE is kinda harsh, but I can wait. smile.

thanks for replying, Ray, I consider you one of the top winemakers on the newsgroup. i appreciate it.

DAve,

My cranberry mead always fades to an orange color within a few months. I had always thought that this was just how cranberry wine/mead worked. Despite an unexpected color, it always tastes good. :)

Cheers, Ken

Ah, thanks for the info. then I'm still in good shape. I guess I should wait another 6 months, as the nose is rather harsh. but mixing with white wine is great, for now. thanks,

I am flattered but let me correct you. Where I may be a practical winemaker which may help beginers, I am certainly not one of the most knowledgeable wine makers. After all, much if not most of what I have learned or learned to recognise I learned on this site.

Ray

Interesting... My experience in blending my Cranberry with white wines comes when I open the bottles and blend them when I drink them. It takes on a nice rose' color. But from what you and Dave are observing, if you blend them in the bottle they tend to fade. Am I understanding correctly?

Not necessarily a bad thing, just and interesting observation.

Ray

Ray, for my experience, I only mixed it with white wine after I opened the bottle. My color is a orange/yellow, like a very dark chardonnay or pinot gris. When I mix with white wine, it goes to a straw color. My batch still needs another year in the bottle to remove the harshness. But it is pretty good already with white wine 25% of the glass and 75% cranberry wine.

Very interesting. It really sounds like the white wine you are using is bleaching the color out of the cranberry. The whites I have used did not have this effect. They would just blend the color as you would expect.

Ray

Just an update. As you all said, let it sit. And sure enough I tried another bottle after 27 months from when I started this Cranberry Wine - and it's wonderful. Golden in color with a hint of orange, on the sweet side with a slight bitter ending to it. Great with cheeses.

I am so pleased as this was my first fruit recipe (all others were grape kits). And since I made 6 gallons, I have lots now to enjoy.

thanks again for your advice above on this thread,

DAve

Dave Allis Dave Allis> Ah, thanks for the info. then I'm still in good shape. I guess I should

Good news Dave :)

I can't get the group that far back, would it be a straight cranberry you made or a cranberry-currant like Kellers? I ask because I just started a carboy and demi of the Keller one and this forecast sounds good :)

Jim

months from when I started this Cranberry

side with a slight bitter ending to it.

kits). And since I made 6 gallons, I have

another 6 months, as the nose is rather

another 6 months, as the nose is rather

Hi, Jim. It was straight cranberry, followed Keller's site for the recipe though.

Good luck. Let me know if you have any questions, I'm not a newbie, but almost. smile. (well, 330 bottles and 15 kits or recipes to date)

DAve

jim wrote:

or a cranberry-currant like Kellers? I

forecast sounds good :)

months from when I started this Cranberry

sweet side with a slight bitter ending to it.

kits). And since I made 6 gallons, I have

another 6 months, as the nose is rather

another 6 months, as the nose is rather