Hello all, I'm experimenting again - this time with cucumber wine. I had too many cucumbers in my garden, and I was very tired of making pickles, and eating them. Anyway, I shredded some cukes and froze them. I started my batch this evening, and much to my surprise, the must is green. It is a very pretty green, and it will be interesting to see if the color stays through fermentation. I know I could probably get the same color by adding food coloring, but it would be so much more interesting getting the color naturally. Darlene ;o)
Re; green wine
Oct 26, 2005
4 Replies
That would be nice but I bet it looses it's color. Also, I have heard that food color added to wine will fail due to the long storage time but heck, that is hear-say. Try it. I have heard of people adding food color when they open it.
Ray
I add coloring to white wines upon opening when I want a mood. Green for saint patrick's day, orange (or red) for halloween, etc. It doesn't effect the taste, but looks cool! I add 4 drops per bottle, shake and pour.
Maybe take a color photo of the neat green you have, so you can recreate it later. DAve
Ray Calvert wrote:
Last spring I did a kiwi wine. Like yours it was a very pastel lime green. Entered it in the fall fair. One critique was colour is appropiate but not appealing.. Go figure. \ \ cheers Marv
You're probably right, Ray, but it was such a surprise for me to get the green color. I added the yeast this morning, and it is perking along nicely tonight. We'll see how it goes. Darlene
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