Glycerine

[Chuck Rairdan]

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.

 

[beano]

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.

 

[Chuck Rairdan]

Was wondering why raisins are added to the primary. Thanks for your insights.

 

[tradowsk]

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

 

[Chuck Rairdan]

Since glycerin occurs naturally in varying amounts with wine, seems it should be fine in moderate amounts as you say.