Adding Flavours After Stabilisation

[ChemicalPrecision]

Morning All,

I'm a new face on the forum and also new to brewing wine so be nice!

I've tried a couple of recipes up to this point with varying success and have learnt a lot along the way. One thing I was curious about was if it is possible (or whether anyone has tried) to add fruit concentrates after stabilisation, this way the fruit flavour would be very prominent in the wine. I know this technique can be used in ciders and beers but I was wondering if anyone had any experience with wines.

Looking forward to any insights!

 

[mainshipfred]

I don't do it but there are many that do. You just have to remember to add Sorbate afterward. Others may be able to let you know how much.

 

[Arne]

You can add after ferment, I have in the past and probably will again. Just remember many flavors and or concentrates will cloud up your finished wine and you will have to wait for it to clear again. Arne.

 

[winemaker81]

A number of kits, notably the "fun wines", contain an F-pack that is added after fermentation is completed and the wine is stabilized.

To build on Arne's comment, add pectic enzyme according to package directions. I add it to all non-grape wines as I found haze seemed more likely than not.

 

[garymc]

I've done it. I bottled a few days later and ended up with some sediment in the bottles. Next time, the wine will sit for a month or more and be racked at least one more time after adding anything.

 

[ChemicalPrecision]

Just out of curiosity, could any of you specify a little more as to the flavours imparted on the wine? My main concern is it will taste too much like a fruit juice and not really like a wine by the end of it all.

 

[Johnd]

The more concentrate you add, the more prominent the taste will become. It's a personal preference and warrants bench trials, experimenting with small quantities until you get a flavor that’s just right, and expanding the additions to your full batch size.