Just need a couple of tips.

[Paradoxnightmare]

Am just wondering what I can do with this Cabernet Sauvignon. It has a slightly thin mouthfeel and no legs despite the fact that it is sitting solid at ten percent. I have heard that I could add glycerine but that doesn't sound like the best possibility that could be available.

 

[TonyP]

Let us know what you have. If it's a kit, which one. Oak helps with mouthfeel. What have you done regarding oak?

 

[Deezil]

Is it a kit (what kit?)?
A juice bucket (who made it?)?
Or fresh grapes (from where?)?

Just wonder why its thin in the first place, sounds like option 1 or 2

I would think some oak, or a "cellaring" tannin would help increase the structure

 

[Paradoxnightmare]

It is a concentrate. Alexander's Sun Country. I haven't added any oak but I have added grape tannins and acids in the form of fresh lemon juice and some acid blend. It is only very slightly thin. I think I need to degas, as I am noticing some bubbles in it still. Only a few though. This is my first intentional batch of wine so I am still figuring this out.

 

[TonyP]

I see you've had a few unintentional batches. As I mentioned earlier, my suggestion is to try oaking. There's plenty of options for you to consider. Here's a link to some information:

http://morewinemaking.com/public/pdf/oakinfopaper09.pdf

The article doesn't mention spirals, which are a newer solution. But, that's a good option, as well.

 

[Paradoxnightmare]

And what is with the lack of legs?

 

[novalou]

It is a concentrate. Alexander's Sun Country. I haven't added any oak but I have added grape tannins and acids in the form of fresh lemon juice and some acid blend. It is only very slightly thin. I think I need to degas, as I am noticing some bubbles in it still. Only a few though. This is my first intentional batch of wine so I am still figuring this out.

The last red wine concentrate I did, I added a gallon less water, came out much fuller than my previous batches.

 

[Paradoxnightmare]

Yeah, I made a pretty fantastic Apfelwein totally by accident at first.

 

[tonyt]

Legs is indication of alcahol. Ten percent is kind of low si I would not expect much legs. Also don't be scared of 4 ounces of glycerin per six gallons of wine. I use it often with no bad effect.

 

[Paradoxnightmare]

I have seen plenty of wines that were around ten with great legs though. Is this most likely from application of glycerine?

 

[saramc]

I was taught that you can look at legs two ways....with a dry wine the more noticeable legs the higher the alcohol content and with semi-sweet/sweet wines you may notice legs as an indicator of sweetness instead of ACV. In all the tastings I do I still look at legs that way and it works. Of course when you come across that sweet boozy wine it should have legs out the wazoo.

 

[botigol]

Another option to consider is gum arabic. I have only tried it once and it was not pleasing, but I learned that I did not dissolve it properly and I also think that I used too much. Based on the article that I read, gum arabic should help with the mouth-feel, but it seems like it should also help with the legs since it will add a bit of viscousness.

 

[saramc]

Another option to consider is gum arabic. I have only tried it once and it was not pleasing, but I learned that I did not dissolve it properly and I also think that I used too much. Based on the article that I read, gum arabic should help with the mouth-feel, but it seems like it should also help with the legs since it will add a bit of viscousness.

Gum arabic will also make oils soluble in wine. Not quite sure what amount to use for that purpose though.