hist-brewing: first brewing project

Jerry Harder mastergoodwine at alltel.net
Tue Jan 9 18:56:18 PST 2001



Spencer W. Thomas  was quite correct in saying most of the organic coloring agents
that give a blue color are pH sensitive.  (Red colors too) If you have done much
titrating to measure acidity of wines,  and you use a pH meter to do it, you will
have noticed that at about 5 to 6 pH you start getting color changes towards the
blues, browns purples, and greens.  Elderberries turn almost dark muddy green.  I
believe mulberries go towards blue at higher pH.  Ever notice that as you wash your
brewing vessels some of these colors appear?

The problem you will have is that wines at these pH values will be verry susceptable
to bacterial infections.  Even hot water bath cannoning methods comminly used for
home vegitables require the pH to be below these values.  Also wines with these pH
would be VERY flat

The reason the blue color may show up in your sink is that the natural fruit acids
are diluted to the point the pigments change color.  Wines that dilute would be
tastless.

You might try adding some of the acid reducing chemiacls like potassium bicarbonite
that are used in wine but I don't think they would reduce it enough.



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