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