light dried malt extract ??

[Casper]

I am about to make a blackberry wine. What does the light dried malt extract will do to my wine ?

 

[AAASTINKIE]

I just noticed today while looking for blueberry wine recipes one with
dried malt extract as an ingredient, I would think it's to add body as
the malt doesn't all ferment, but masta will be here soon with "the
rest of the story".

Edited by: AAASTINKIE

 

[masta]

You got it Frank....the malt extract will add body and some residual sweetness!

 

[peterCooper]

What about molasses?

 

[masta]

Molasses: The filtered residue of sugar refinement after the cyrstalized portion has been removed. "Light molasses" is roughly 90% sugar, while "blackstrap molasses" is only 50% sugar and 50% refinement residue. It may have sulfur compounds added to sterilize and stabilize it. This makes it generally undesirable as a sugar for wine, as it could encourage the formation of hydrogen sulfide. It is similar to treacle.

 

[Casper]

Thanks for the reply


Anyway I change my mine, I will makemy recipe from last year instead of Blacberry Port. Last year I blended my blackberry wine with a Viognier (90/10)very good.This year I will blend it with a Merlot.

 

[Casper]

Sorry "I change my mind"


Must my french HAHA !!!