- Oct 23, 2014
- Reaction score
sucks,,,, i bet that nitroglycerine would give it a good pop,,,,
@hounddawg you are using crab apple, have you dealt with high tannin? I am wishing I had sampled you on some some Prairie Fire variety so you could rate the intensity.Interesting. I found that 1 oz/gallon make a marked difference in last year's Merlot. I bottled 1 bottle without, the remainder of a carboy with. A month later we tasted both, and the mouth feel of the with-glyerine was clearly better, and the legs in the glass were thicker and heavier. I'm wondering what is different that we got different results.
When making liqueurs, I use 1 oz per liter, and that is a tremendous difference.
Glycerin softened the wine overall, although the test wine was not highly tannic, so I can't say I noticed a difference in tannin.what does it do to the tannic flavor notes?
Interesting. I did a search on oak and glycerol and I found this: Oak Sweeter than Sugar for Wine | Wine-Searcher News & Features. It would be helpful to have a list of different kinds of wood and roasting levels, and what they each contribute to the wine.aging on wood also adds glycerol, Chestnut having a realtively high concentration
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i use soe crabapple in most all my wines to add that pop at the end,Question of the hour; I have a cyser done with crab apple, the tannin bite is dominating the afternotes as well as dehydrating the mouth. Bryan, You are using glycerin on a red, ,,, what does it do to the tannic flavor notes? Second what might gum arabic do to mellow out tannic flavors? Any other tools on high tannin?
@hounddawg you are using crab apple, have you dealt with high tannin? I am wishing I had sampled you on some some Prairie Fire variety so you could rate the intensity.