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
- posted 15 years ago