Cellar Craft Starting first kit today - CC Mystic Red
- Thread starter oppyland
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Resurrecting an old-ish thread, opened up a bottle of the final product yesterday. Considering the errors I know I made along the way (as well as those I don't know about), the wine turned out quite good! The addition of the rum barrel chips in primary definitely added a nice taste.
One thing I was a little disappointed about was the mouth-feel. Felt a little "thin" to me - I think it needs more body. How would I accomplish this in a future batch, oak or something else?
One thing I was a little disappointed about was the mouth-feel. Felt a little "thin" to me - I think it needs more body. How would I accomplish this in a future batch, oak or something else?
Try glycerin.
Good idea, thanks! Hadn't thought of it - do you use frequently in kits?
EDIT: after a bit of searching the forum, I found the usual wealth of information!
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I add glycerin to all wines -- it can make quite a difference. I ran a test, bottled a few bottles without and the remainder of the batch with. A year later, the glycerin wine was very good (2 years old at this point), while the no-glycerin wine was harsh in comparison.
EDIT: after a bit of searching the forum, I found the usual wealth of information!
Bmd2k1
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How much are you adding to your wines? Right b4 bottling?I add glycerin to all wines -- it can make quite a difference. I ran a test, bottled a few bottles without and the remainder of the batch with. A year later, the glycerin wine was very good (2 years old at this point), while the no-glycerin wine was harsh in comparison.
Cheers!
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Typical dosage is 1/2 to 1 oz per gallon, and I do it right before bottling.
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Yes. Since I started adding glycerin, I haven't had one that wasn't improved by it.
This might be a really dumb idea, but has anyone tried adding glycerine to a bottle before drinking? I ordered some glycerin and was thinking it might be an interesting blind taste test idea.
I also use glycerin in all my wine. 1/4C (2oz) per 6 gal batch, added when I move to my primary settling carboy. I have used more, but it's a taste profile that each winemaker needs to work out.
She’sgonnakillme
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Do you guys find that it tends to sweeten the red wines?
You could, virtually anything is worth a try. Just remember that most things in wine making happen slowly. The taste change with just adding some to the bottle will probably be quite different when adding it well ahead of bottling. I understand your wine is in the bottle, but I have returned a batch of wine to a carboy, shifted the taste, and rebottled. If you are careful then you aren't introducing that much oxygen.
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Oh yes, that is why you have to experiment with it. What I think is sweet might be just what you want to drink.
True enough! I wasn't sure if the effect was fairly immediate or took time. Of course, it's most likely both.
This particular wine has been sitting in bottles for a year and a half. I'm way too lazy to rebottle it.
Thanks!
There's no reason that won't work. Folks backsweeten by the bottle -- same idea. And it's a LOT easier than unbottling an entire batch.
It depends on how much you add and what the wine is. I find with a lot of reds it smooths the rough edges, especially oak that's a bit raw tasting.
