Anyone have long term experience using glycerine? I'm aware of the mouth feel and sweetening benefits, but have also heard about it producing off tastes over time with aged wines.
Glycerine
- Thread starter Chuck Rairdan
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beano
Regular Guy
Can't say about glycerin as far as tastes and mouth feel go. I have never used it. Maybe someone more knowledgeable will chime in. I add raisins and/or bananas for a better mouth feel and a more pronounced viscosity if you will to my wines. However I add these at the primary rather than after the end of fermentation.
Was wondering why raisins are added to the primary. Thanks for your insights.
tradowsk
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Following this since I was recommended in another thread to add glycerin to an out-of-balance Merlot I have.
As far as I can tell, you should be fine with glycerin long-term if you only add small amounts (i.e. 1tsp per gallon), but I'm also interested in experiences from others that have actually done it
As far as I can tell, you should be fine with glycerin long-term if you only add small amounts (i.e. 1tsp per gallon), but I'm also interested in experiences from others that have actually done it
Since glycerin occurs naturally in varying amounts with wine, seems it should be fine in moderate amounts as you say.
