Glycerine

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Can't say about glycerin as far as tastes and mouth feel go. I have never used it. Maybe someone more knowledgeable will chime in. I add raisins and/or bananas for a better mouth feel and a more pronounced viscosity if you will to my wines. However I add these at the primary rather than after the end of fermentation.
 
Following this since I was recommended in another thread to add glycerin to an out-of-balance Merlot I have.

As far as I can tell, you should be fine with glycerin long-term if you only add small amounts (i.e. 1tsp per gallon), but I'm also interested in experiences from others that have actually done it
 

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