Malt in Wine for Body?

[Cracked Cork]

I have seen a couple of recipies that call for adding some light dry
malt extract to fruit wines to give them body, especially for dessert
wines. Does this work? I just started a batch of strawberry wine with
20lbs strawberries and 3 lb malt and a Flor Sherry yeast hoping to make
a deep bodied strawberry dessert wine.



Cracked Cork

 

[masta]

Never seen that done.....Could you post the recipe.

 

[Cracked Cork]

Its in the little Winemakers Recipe Handbook, the little purple book for Blueberry Port,

6 lb blueberries

1/2 cub light dry malt

1/2 tsp acid blend

1/2 tsp pectinase

1/2 tsp energizer

Camden

Sherry Yeast



We made this a couple of years ago and it was excellent, I am trying to
figure out what the role of the malt is in this, I imagine its for body
though it could be that it contributes more to taste?



Cracked Cork