I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (Food grade urea and diammonium phosphate).

Since I had some tea left, I tried adding some yeast nutrient to a cup of pure hibiscus tea. As expected, the color changed. Attached some pictures of my experiment:


Anybody had a similar experience? I would like to know if the final product will be black, or it will change back to red during fermentation.



Hibiscus contains hydroxycitric acid. I suspect it had a reaction to metal elements in the yeast nutrient.

The product looks like iron chloride in solution to me.


I have found that the colour of Hybiscus is pH sensitive. At low pH it is red and at higher pH it will turn purple.

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