Glycerin

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

wineview

Still waiting.........
Supporting Member
Joined
Sep 12, 2018
Messages
1,644
Reaction score
957
My first time adding glycerin to a red about a month ago at bottling. Opened one today. To me it seems to have affected the taste. Is it my imagination or has anyone else experienced this.
 
Just got to the basement to check my notes. I used 2 ounces for six gallons. Far from the recommended amount.
In the past I've used 1/2 to 3/4 oz per 4 liters, but in recent years I've bumped that up to 1 to 1.5 oz. For the "Port" we made last fall, we used more, which makes sense as Port has a heavier mouthfeel.

At different points I've saved a few bottles that received no glycerin, and the saved bottles were all inferior to the ones with glycerin.

I'm also wondering if your red is in bottle shock, as it was bottled a month ago. One or two months from now, it may be totally different.

Another thought is aeration. Do you have an aerator? I often pour 2 samples from a bottle -- one with and one without aeration. Even in young wines that can make a noticeable difference.
 
In the past I've used 1/2 to 3/4 oz per 4 liters, but in recent years I've bumped that up to 1 to 1.5 oz. For the "Port" we made last fall, we used more, which makes sense as Port has a heavier mouthfeel.

At different points I've saved a few bottles that received no glycerin, and the saved bottles were all inferior to the ones with glycerin.

I'm also wondering if your red is in bottle shock, as it was bottled a month ago. One or two months from now, it may be totally different.

Another thought is aeration. Do you have an aerator? I often pour 2 samples from a bottle -- one with and one without aeration. Even in young wines that can make a noticeable difference.
I don’t have an aerator but noticed that the ph was a bit high at 3.72. Would that come into play?
 
I don’t have an aerator but noticed that the ph was a bit high at 3.72. Would that come into play?
pH could make a difference, as in making the wine taste flabby.

Note that a lot of good commercial wines have a pH above 3.6. As I've said in the past, at bottling time I check pH out of curiosity, but adjust acid by taste.
 
I’m at four weeks now. I’ll sit on them for a while.
Yeah, give it a month, and try aerating.

I find that taste-testing aerated and non-aerated samples can be a surprise. A few years back I did that with my SIL. She didn't believe the 2 glasses were the same wine, although the fact that I only brought 1 bottle to her house proved it was. ;)
 

Latest posts

Back
Top