Glycerin

[wineview]

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.

 

[winemaker81]

Glycerin smooths the rough edges and adds mouthfeel. How much did you add per gallon?

 

[wineview]

I used one half the recommended dose.

 

[winemaker81]

I used one half the recommended dose.

and what was that?

 

[wineview]

and what was that?

Just got to the basement to check my notes. I used 2 ounces for six gallons. Far from the recommended amount.

 

[winemaker81]

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.

 

[wineview]

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?

 

[winemaker81]

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.

 

[wood1954]

If you taste glycerin by itself it really doesn’t have flavor, it’s sweet like sugar. I’ve only noticed positive results from using it. Bottle shock is a good diagnosis.

 

[wineview]

How long does wine need to be in the bottle to get past the effects of bottle shock.

 

[winemaker81]

How long does wine need to be in the bottle to get past the effects of bottle shock.

Typically 4 to 8 weeks. Note that not all wines go into bottle shock, and I've had a very few take 12 weeks.

 

[wineview]

I’m at four weeks now. I’ll sit on them for a while.

 

[winemaker81]

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.

 

[wineview]

I assume you mean a pour aerator