question about Acacia confusa brew

[BnaiRagshee]

So my cat ran 10 grams of ACRB through the THP until it stopped changing colors. Then my cat boiled the left over sediments until they stopped changing color. Then mr. Meowzers performer the egg white tannin step, reducing the water with 2/3 cup (2 large eggs worth) to about a cup of liquid. The problem he ran into is that the brew went from being reddish, almost clear, to now a deep purple/pomegranate color. He also ran the liquid through the THP again to be sure but its still very dark. Mr. Meowzers is confused as to why it dramatically changed color and is not sure what to do next.

 

[BnaiRagshee]

To clarify there was nearly 5 liters of reddish clear liquid which dramatically changed color in the reducing process. And the remaining liquid is more like 2-3 cups. Also Liquid egg whites were used instead of egg whites from 2 actual eggs. Maybe just adding egg whites caused the tannins to come out of the water. Im not sure, but I didnt get any physical egg bits even after extensive boiling, which I think is the problem. There is still liquid egg whites in there some how. Should I just add more water and keep boiling?

 

[Spiritofspice]

I wouldn't boil that any more. casein (not sure how it's spelt) will bind to the tannins and make them drop to the bottom.
You need to let the solution cold settle in the fridge then decant of the liquid from the sediment .
Ph can play a part as we'll I think it needs to be slightly acidic to work.

Powdered egg White would be fine it is used in winemaking all the time to remove tannins.

Just had an idea the purple colour might be the natural dye in the bark.
Egg whites won't remove colour but I am wondering if a bit of activated carbon added would strip even more undesirables from the brew.
If you were to boil the bark add egg let the brew settle decant then make the solution 14% alcohol with vodka then add carbon and decant again then boil off the alcohol should leave a clean active brew.

 

[BnaiRagshee]

Ah well in the time I was waiting for a reply I microwaved it for 8 minutes, which is more extensive boiling. It didnt change at all, as you pointed out it needs to settle and decant. Now I didnt add any vinegar because of the taste but I would be willing to add a little if it would help. The alcohol anf carbon idea sounds promising, although its late here so ill have to wait until tomorrow. And what did you have in mind for the carbon, like charcoal or something?

 

[Spiritofspice]

You can buy activated carbon it is used to strip colour from red wine to make it white.
I have posted my idea for a new trek to see what feed back it gets.
I'm not promising anything but I can't see why it wouldn't work.
Look how clear white wine is I imagine treating a brew the same way would work

 

[BnaiRagshee]

Ok so I let the brew freeze over night and now its thawing. Ive been trying to fjnd wine supplies stores close to me that sell carbon and I think I found one. But they have many I options, could you tell me what item to go for if I give you the link? http://www.fhsteinbart.com/phpapps/mbl_itemsearch.php?srchOpt=1&searchterm=+carbon

 

[BnaiRagshee]

I think the carbon snake is the best choice

 

[BnaiRagshee]

Follow up: he went to a wine supplies store and got a carbon snake. The results seemed promising. The brew kept its purple color but it was tasteless and odorless. But sadly even with the aid of caapi vine mr. Meowzers found the brew to be inactive. More grams will be uses next time.

 

[maranello551]

Bump. Why was it inactive guys 10g should be more than enough.