Glycerin Question

[robie]

If you are tasting a tart taste now with your cab, you are just tasting a "green" wine taste. Cabernet needs to age. I would suggest holdng off adding glycerin for sweetness. Wait a few months and then taste. It can be added anytime as long as you add sorbate.

Where kits are concerned, glycerin is more for body/mouth-feel. Kits, even some nice ones, can be thinner than their commercial counterparts. Gum Arabic or glycerin can improve mouth-feel, as long as it is added carefully, so as not to get so much it affects the taste. Too much and it can create a sweetness and/or a slimy feel.

Glycerin can take the bite off a sharp tasting wine by creating a sense of sweetness. IMO, there are better products, like Biolees, which can better accomplish this.

As was mentioned, most young wines have a tartness, that will go away over time. I suppose a person could take the edge off that tartness with glycerin, but the better way is to let it mature on its own.

 

[wineview]

Where kits are concerned, glycerin is more for body/mouth-feel. Kits, even some nice ones, can be thinner than their commercial counterparts. Gum Arabic or glycerin can improve mouth-feel, as long as it is added carefully, so as not to get so much it affects the taste. Too much and it can create a sweetness and/or a slimy feel.

Glycerin can take the bite off a sharp tasting wine by creating a sense of sweetness. IMO, there are better products, like Biolees, which can better accomplish this.

As was mentioned, most young wines have a tartness, that will go away over time. I suppose a person could take the edge off that tartness with glycerin, but the better way is to let it mature on its own.

I would like to add mouth feel. I’ve seen the word “sweetness” used throughout this thread. Does that mean if you add glycerine you need sorbate as well?

 

[ibglowin]

No, unless your wine is not completely dry or you add simple syrup etc. to back sweeten your wine.

 

[sour_grapes]

I would like to add mouth feel. I’ve seen the word “sweetness” used throughout this thread. Does that mean if you add glycerine you need sorbate as well?

Further to Mike's point: Glycerin has a slightly sweet taste, but it is not fermentable by yeast. So glycerin does not cause a need for sorbate.

 

[wineview]

Further to Mike's point: Glycerin has a slightly sweet taste, but it is not fermentable by yeast. So glycerin does not cause a need for sorbate.

That was my gut feeling. Just wanted to be sure.

 

[Rice_Guy]

From a practical point of view, I ignore glycerin for sweetness. A 25% solution will be noticeable, but then if we simply cut the wine 25% with distilled water the TA decreases 25% therefore everything seems sweeter.
Gum arabic? I ought to try a bench trial. With the levels I have used the effect was minimal.

 

[wineview]

What is the best time to add glycerine? At bottling….a few weeks before?

 

[Rice_Guy]

On my part I have used glycerine as a bottling additive to smooth flavor. I have done a bench trial to see if it was worth while and compared it against gum arabic.

 

[Christopher Anderson]

On my part I have used glycerine as a bottling additive to smooth flavor. I have done a bench trial to see if it was worth while and compared it against gum arabic.

So what worked better? Glycerine or gum arabic? I was wanting to try both.

 

[A14ES]

No, unless your wine is not completely dry or you add simple syrup etc. to back sweeten your wine.

Hi Mike. Visit the Château! lands on the empty page in Firefox.

 

[winemaker81]

What is the best time to add glycerine? At bottling….a few weeks before?

I add at bottling time. However, you can add it any time after the wine is clear.

 

[wineview]

I add at bottling time. However, you can add it any time after the wine is clear.

Bryan. Did you see my post in General Winemaking titled StarSan Wine? I’m curious to get some feedback.

 

[winemaker81]

Bryan. Did you see my post in General Winemaking titled StarSan Wine? I’m curious to get some feedback.

Answered

 

[BPL]

I would like to add mouth feel.

This thread mentions several ways to add products to increase mouthfeel. A turning point for my wines was understanding how to increase glycerol production >naturally<. I stumbled on this paper and realized multiple options are available to fine tune wines more than "just wine". The curious part is the role of ORGANIC nutrients and how the simple act of proper yeast hydration makes a difference in the finished product. I choose not add glycerol, but tweak by yeast selection. I always hydrate with GoFerm Protect and recently GoFerm Sterol Flash. The GFSF really kicks wines up a notch or two.

https://admin.lallemandwine.com/wp-...-Expert-120321-WE-Glycerol-and-WInemaking.pdf

 

[winemaker81]

This thread mentions several ways to add products to increase mouthfeel. A turning point for my wines was understanding how to increase glycerol production >naturally<. I stumbled on this paper and realized multiple options are available to fine tune wines more than "just wine". The curious part is the role of ORGANIC nutrients and how the simple act of proper yeast hydration makes a difference in the finished product. I choose not add glycerol, but tweak by yeast selection. I always hydrate with GoFerm Protect and recently GoFerm Sterol Flash. The GFSF really kicks wines up a notch or two.

https://admin.lallemandwine.com/wp-...-Expert-120321-WE-Glycerol-and-WInemaking.pdf

That's a great article -- I have it saved!

There's always something new to learn about winemaking.

 

[Christopher Anderson]

My question: many add glycerin or Gum Arabic just before bottling, but don't you stir it in? will that not mix up any leeds or junk left in the bottom? Why not add and let sit for a few days before bottling?

 

[winemaker81]

My question: many add glycerin or Gum Arabic just before bottling, but don't you stir it in? will that not mix up any leeds or junk left in the bottom? Why not add and let sit for a few days before bottling?

I can't speak about gum Arabic, but glycerin is very thick and needs to be stirred well into the wine.

I don't bottle from the carboy or barrel -- I always rack out of the secondary container to ensure lees are left behind. Also, we typically have multiple containers (e.g., barrel + topup), so I need to homogenize the wine.

During the racking into a primary (which may be as large as a 32 gallon Brute) I add K-meta and glycerin. Typically I start the siphon and add K-meta. Then we measure the glycerin and direct the siphon into the measuring cup to dilute it, using the wine to rinse the cup. Then we stir several times during the racking to ensure the glycerin is dissolved. Without the stirring, the glycerin will settle to the bottom of the container.

Regarding why I don't delay the bottling? I don't see a need. The wine is ready to go and bottling immediately eliminates an unnecessary racking.

 

[wineview]

is it more difficult to mix glycerine in cold wine?

 

[winemaker81]

is it more difficult to mix glycerine in cold wine?

Probably, although my wines are typically in the 60's F, so I haven't experienced any differences

 

[wineview]

Yeah mine are 60-65 F. I was thinking that might be too cold. Thanks for confirming it isn’t.