TonyP
Senior Member
I'm about a month into an RJS Cru Int'l Chardonnay, now in a carboy. I tasted it today and was surprised at its light body. It seemed more like Pinot Grigio than Chardonnay. I'm wondering about making the wine more medium-bodied, perhaps by adding glycerin. / finishing formula I've never done it so I'd appreciate thoughts on whether to do it. Also, how much and when.
Thanks
Thanks
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