GreyCranium
Member
Hi all, im in the planning stages of making a cherry melomel, but i want the finished product to be a really dark red. Whats the best way to ensure this outcome? :fro:
And possibly give a slight earthy hint that you can get from some root crops ?Beet juice as an additional sugar source will add some more red.
Think red wine. So up to 5lb per gallon, plus rohapect enzyme or even just straight pectic enzyme, but rather than all the fruit in primary, 2 or 3lb in primary and the rest in secondary.
Beet juice as an additional sugar source will add some more red.
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