My 12 gallons of Niagara wine have very little flavor. Probably because I had to use a lot of acid reducing crystals to get the acidity into range. What can I add to it to increase the flavor? I was thinking of frozen juice concentrate. Will it work? Will it cause it to ferment again?
Adding flavor to wine
- Thread starter MrWino
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Help Support Winemaking Talk - Winemaking Forum:
Add potassium sorbate to prevent fermentation and do bench trials to determine what tastes good to you and how much to add. Juice concentrate would be the first thing I would try.
use a sugar syrup; 2 cups sugar to one cup hot water, mix in a blender to help dissolve. do bench trials once syrup is cooled.
I bought some Welch's white grape juice which is Niagara juice. A small amount of it added to my wine got the flavor I was looking for. I made Niagara wine several times before and always had to reduce the acid before bottling but never as much as this time. Reducing the acid also reduced the flavor drastically. I already bottled 6 gallons so when I open one of those bottles I will just add some juice. I am going to add it to the other 6 gallons, along with stabilizer, before bottling.
Thanks for the good, quick help. Now get off your computers and go drink some wine!
Thanks for the good, quick help. Now get off your computers and go drink some wine!
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