hist-brewing: Blue Mead Question?

[NeophyteSG at aol.com]

Was it this list that we had a recent thread about the difficulties of 
producing a blue mead without using food coloring?  If so, I think I may have 
found a solution.  I was watching a cooking show recently and discovered that 
blanching/simmering red cabbage causes the water to turn, you guessed it, 
*blue*.  Yes, cabbage is fermentable (see 
http://winemaking.jackkeller.net/reques59.asp) though I question whether a 
red cabbage mead is even remotely "historical".  I wonder whether the color 
would survive the fermentation process ... you'd want to keep it in the dark. 
 You'd also want to use the lightest (AKA clear/non-gold) honey you could get 
to avoid it coming out green.

Warm Regards,
Shawn
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