Anyone familiar with the advantages, disadvantages of the various additives used for body? This has probably been discussed but I didn't have much luck with a search. Glycerin, raisins, bananas all are used to add body or mouth feel to wine. I've used raisins in the past but the price gets a little scary. This time I split some cranberry and did some with and some without raisins. The cranberry with has more body. Someone in our club suggested glycerin for some Concord I made that was not bad except that it lacked body. I picked some up glycerin but haven't tried it yet. I was certainly impressed with the low price compared to raisins.
Glycerin vs Raisins vs Bananas
- Thread starter ehlenrg
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fivebk
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Hi,
I have used glycerin on several of my fruit wines that I thought needed a little more body. One was an apple and one was a concord made from welch's concentrate. I myself think it works great and it will also help a wine seem mellow quicker, or with less of a bite. Directions are on the bottle, but I just add slowly untill I get the mouthfeel I am looking for.
BOB
I have used glycerin on several of my fruit wines that I thought needed a little more body. One was an apple and one was a concord made from welch's concentrate. I myself think it works great and it will also help a wine seem mellow quicker, or with less of a bite. Directions are on the bottle, but I just add slowly untill I get the mouthfeel I am looking for.
BOB
