Just a Member
- Aug 19, 2012
- Reaction score
First, every f-pac I've made clouds my wine. Maybe I'm doing it wrong.Aaaaah, that is a good concept. I can see that but this stuff is very thin, no mouthfeel. So by adding this to the end product while you would be adding a fruit flavor you would be thinning out your wine. I know that would depend on how much you add. So why not just make an F-pack?
Second, the extract is really not thin. Maybe thinner than an f-pac, but not watery, not in the least. It is almost syrupy in consistency. What I did with the banana was to mix 3 parts extract with 1 part banana liqueur, so as not to dilute the ABV.
Third, this could be used like an f-pac, but as seth notes, it is also for adding flavors that are difficult to manage otherwise. Coconut was my inspiration, but I'm also thinking chocolate, nut flavors, stuff like that.
I'm not trying to win converts here, I'm just offering tools for the toolbox.