h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Blue Wine
There's no such thing? You've got to be kidding me. | |
I can't find anything but wine brands named "Blue Wine" and the attached photoshop mockup.
If the unthinkable is true, nobody has ever made blue wine before, then the idea is to get to work and fill this obvious void.
Grapes could be grown in any color with a little work. I'm not willing to accept
that it can't be done. Whether or not it should be done is hardly debatable. As shown in the attached link, blue wine is much more beautiful and inviting than that red colored crap.
Only thing I could find
http://www.flickr.c...onhaupt/2637116954/
Probably windex like the one anno says. I'm sure Windex has quite a kick, but it's hardly gonna win any wine competitions. [doctorremulac3, May 01 2012]
Blue nun - actually blue
http://gallery.phot...hoto/3564662-lg.jpg
[normzone, May 01 2012]
Blueberry Wine
http://www.edengate.com.au/products.html
Looks sorta blue, Though blue food should probably be a warning that there's something wrong. [UnaBubba, May 01 2012]
(?) Quandong wines and meads
http://www.chateaud...9aae3fe0cefd2307ecd
Bluish-purple. Tastes pretty bloody good. [UnaBubba, May 01 2012]
Blueberry wine in a glass.
http://www.drinkfru...com/blueberry-wine/
[2 fries shy of a happy meal, May 02 2012]
Blue agave wine.
http://www.flickr.c...202@N08/4706468945/
[2 fries shy of a happy meal, May 02 2012]
E133 : Brilliant blue
http://en.wikipedia.../Brilliant_Blue_FCF
The colouring for Curaçao. Already generally regarded as safe. [Loris, May 02 2012]
GRENOUILLE, from FROGs
http://en.wikipedia.org/wiki/GRENOUILLE
Mountweazel, my ass... [4whom, May 02 2012]
Cabbage juice as an indicator
http://www.open.edu...haos-just-the-facts
So that blue wine is safe to drink and red is better for cooking with. [TomP, May 05 2012]
They did it.
http://www.today.co...summer-drink-t99706
[doctorremulac3, Jun 21 2016]
[link]
|
| |
Checked the link, the nun's not even blue. |
|
| |
It's hard to find anything edible/fermentible in nature that
is truly blue (I'm sure somebody here knows why, but I
don't). 'Blue' foods are mostly reddish-purple. My father-in-
law won't consume anything that has been dyed blue
because it's 'unnatural'. |
|
| |
This is one of the things that made indigo (the substance,
not the color) a very, very valuable commodity for
hundreds of years. |
|
| |
You know how red wind stains your teeth red if you
drink the whole bottle? Well I fear your blue wine
would do the same, resulting in a vampire-ish
impression. Oh, okay...+ |
|
| |
Alterother, you gave me a great idea. |
|
| |
After figuring out how to make blue wine, it'll need a snobby name. |
|
| |
"Today on wine snobs we'll be exploring a puckish little indigo sauvignon from the south of France blablabla..." |
|
| |
I'm sure sauvignon probably means "grape that is any color but blue" so no need to point out any errors. My knowledge of wines is minimal. |
|
| |
And doing a little research I found that you can make blue food dye from cabbage with baking soda added. "Mmmm-mmm. Is this wine delicious or what? It's got just enough cabbage to make it cabbagy and juuuust enough baking soda to make it assertive without being pushy. A few drops of gag supressant could really bring this clever little indigo to the next level." |
|
| |
I'd love to read the wine connoisseur reviews. |
|
| |
Anyway, back to the drawing board. |
|
| |
I thought for sure I could find something. Blueberry - no, and that seems unfair. Elderberry - no. Violets - no luck. But blue quandong - maybe. I could not find any wine or even any juice depicted on the web. I am concerned that the color might all be in the peel, though. |
|
| |
For my first run of Doctorremulac3's Indigo 2012 I might want to stay away from any colorants with the word "dong" in it. |
|
| |
I'm beginning to think there's a reason there's no blue wine beyond the obvious: "wine isn't blue".
Even the concord grape, which is a beautiful deep indigo blue renders red juice. |
|
| |
But the fact that there's blue grapes makes the concept of blue wine more acceptable even though you wouldn't use blue grapes to make blue wine. Now if I can just find out what to make it from without resorting to cabbage and baking soda. Don't think I'd drink any wine with a science fictiony sounding doctor's name on it either, but I'll worry about the name later. |
|
| |
Manufacturers of salt lick blocks add blue dye to the
product, to warn people not to eat it. Blue band-
aids are used in kitchens so they stick out, visually. |
|
| |
Blue is one way nature tells us not to eat something. |
|
| |
That's my father-in-law's point, I think. He's never really
explained it fully; unlike his daughter's husband, he is a
man of few words. |
|
| |
Where does the red color in wines actually come
from? I understand that in some systems, bacteria
will convert sugars into tryptophan, which is
reddish; I understand that this is beanangel-style
reasoning, but could this the cause? This could
perhaps explain why grapes with indigo-colored
skins such as the concord wind up producing red-
colored wine- perhaps some of the red is a
byproduct of the fermentation product. Does
anybody know how much tryptophan is in wine? |
|
| |
If this is the cause of concord-based wine
becoming red, then genetic engineering might
well be the solution. Assuming that isn't cheating.
Bacteria have been produced that convert sugars
into indoxyl while eliminating tryptophan
production, which turns into good old-fashioned
indigo dye upon exposure to air or other mild
oxidizing agents. Apparently indigo dye has a
pretty low oral toxicity. Even if tryptophan isn't
why blue grapes become red wine when the color
supposedly comes from the skins, introduction of
these bacteria to the fermentation process might
well produce blue wine. |
|
| |
Introduction of _any_ bacteria during the fermentation
process might well produce really awful wine. It might also
just
explode. |
|
| |
Well, yeast is a unicellular fungus, so not quite a
bacteria. Botyritis is also a fungus that does
wonderful things to the flavour of wine. |
|
| |
I don't know anything about the fermenting of wine; I make
mead, and my father is an award-winning homebrewer of
various ales. Sadly, I can no longer drink beer since my
Celiac disease developed in '08, but his hard cider is pretty
damn good, too. I just know that bacterial contamination
in any of those three leads to disaster. Often explosive
disaster. |
|
| |
Anyone know John Hollander's poem? |
|
| |
The colours of quite a lot of different plant organs are
determined by anthocyanin plus their pH. Benedictine is blue,
presumably due to the addition of artificial dye which would be
an option. Red wine is that colour due to its acidity. Salmiakki
with red cabbage, i.e. anthocyanin, would be blue. |
|
| |
Just wondering if the answer is to use white wine with particles
to create Rayleigh scattering. Also, presumably there is
something making blue fungi that colour. What is it? |
|
| |
Drink red wine 25m underwater. |
|
| |
If you pickle garlic it can turn blue. Maybe someone needs to try making garlic wine? |
|
| |
That would go perfectly with that mulit-color pasta
they make. |
|
| |
//Blue is one way nature tells us not to eat something//
Which is why Fosters comes in blue cans.
//Maybe someone needs to try making garlic wine//
Didn't Elkie Brooks record that? |
|
| |
Thank you for the link Simpleton. See email
below: |
|
| |
I was wondering if your blue food dye would be
safe for use in white wine to change the color to
blue for purposes of creating a novel wine
product. |
|
| |
Has this ever been done before? Would it change
the taste? |
|
| |
So although I can probably find a dye that might
work, the goal would be to find a grape and or
fermenting process that renders blue wine. I'm
not sure why those are the rules but I know that
they are. Adding something afterwords would be
cheating. |
|
| |
But white wine is slightly yellow, so adding blue will make it green. |
|
| |
Blueberry wine is light blue [link]
Blue agave wine is also light blue. [link] |
|
| |
Just use food colouring. I recommend E133 Brilliant Blue - it works for Curaçao. |
|
| |
Thank you for the links 2Frys. |
|
| |
Hmm. Aren't blue agave and blueberry wine just
fermented
alcohol drinks that are blue and called wine? It's
got
to be blue wine from grapes. |
|
| |
Problem with adding blue to slightly yellow as
phun
pointed out is you've got green. Green wine would
be gross, blue would be sublime. Again, I don't
know
why, I just know it's a fact. |
|
| |
You are a Conehead, and you come from France. Ergo, wine comes from grapes, and blue, or azure if you prefer, denotes Grand Louis. Or as [zen...] pointed out, grenouille, which is green. Hope that clears it up. Also see link... |
|
| |
A lot of people in Maine make blueberry wine* (for obvious
reasons), but it's purple, just like blueberry juice. I've
never seen or tried agave wine, but it sounds good. I have
made 'mead' using agave nectar instead of honey, and it
was one of the best I've ever produced. |
|
| |
* or 'wine-like fermented beverage', if you want. |
|
| |
May I suggest a nice Romulan Ale? |
|
| |
Wine is fermented fruit juice. While grapes are the
most common, any fruit can be made into wine. I've
had blueberry, cranberry, and apple. |
|
| |
However, every time I've had blueberry wine, it's
been purple. I'm pretty sure whatever's in the glass
on that link is a cocktail, not wine. |
|
| |
Methylated spirit has a delightful purplish tinge imparted by Methylene Blue ... |
|
| |
I stay away from party libations with the word
"meth" in it. That's just me. |
|
| |
//Wine is fermented fruit juice. While grapes are
the most common, any fruit can be made into
wine. I've had blueberry, cranberry, and apple.
// |
|
| |
Fermented apple juice is called cider, or scrumpy
(depending on how many lumps it contains). With
a little effort it can become Calvados. It never
becomes wine. |
|
| |
Cranberry, blueberry and the like can be turned
into alcohol in times of desperation, but then
again so can potatoes and crude oil. |
|
| |
//crude oil// what's that then ? |
|
| |
Cider is ~3-11% ABV. I would generally consider it
wine if it is fermented (not distilled) to 12-18% ABV. |
|
| |
//(alcohol from) crude oil// what's that then?// |
|
| |
As Max has pointed out, they not only can get
alcohol from petroleum, the do get alcohol from
petroleum. |
|
| |
Don't worry though, nobody's putting hooch made
from high test in your cocktails. The government
specifies that there has to be a particular
radioactivity reading in alcohol meant for
consumption showing that it was grown, not
pumped. Government regulators. I'm sure we'd
have all died off long ago if it weren't for them. |
|
| |
As cabbage juice is an indicator (of acidity - //Acidic solutions will turn this pigment a red colour. Neutral solutions result in a purple colour and basic solutions appear greenish yellow.// - from [link]), I was wondering about using this as a way to tell when one's wine has turned to vinegar to avoid the unpleasant surprise confirming one's suspicions. |
|
| |
I actually thought [doctorremulac3] was correct in that cabbage juice turns blue in alkaline solutions, as this is what I recall from doing the experiment myself several years ago. |
|
| |
//Cider is ~3-11% ABV. I would generally consider it
wine if it is fermented (not distilled) to 12-18%
ABV.// |
|
| |
Try turning up at a Somerset farm and asking them
for a jug of their apple wine. They'll give you a
firkin. |
|
| |
And it won't even be kild. |
|
| |
Red cabbage juice does turn yellow in a very basic solution but it
also turns blue in a milder solution. I have done this many
times. If i'm wrong about the blue, it's because of my colour
perception. |
|
| |
Can only get it in the UK and Spain for now, it seems. |
|
| |
I'm dying to taste the stuff. And how is it going to
be
received by an industry that's thousands of years
old? If I know wine snobs, they'll have to come up
with
a better name than "Blue Wine" to be taken
seriously. |
|
| |
Though from my perspective, a anybody who may
or may not take a beverage seriously shouldn't be
taken seriously. |
|
| |
Anyway, this should be kind of interesting. |
|
| |
In that blue wine link the photo of that wine glass has, I think, a tiny refracted sunset in it. Very very nice. |
|
| |
You're right, very nice touch. |
|
| |
I don't drink but I obviously have to try at least a sip of this. |
|
| |
"The bright blue color is made with a pigment found in grape skin, called indigo, and a non-caloric sweetener. " |
|
| |
At which point why not just add blue food colouring to your favourite white ? |
|
| |
Is that what they did? So it's just white wine with
food coloring? |
|
| |
Hmm. I gueeeeesss if it's made with grapes it's ok. |
|
| |
Not really what I had in mind though. |
|
| |