Roasted Almond Wine.. It's your goy's fault!

[BigDaveK]

So now I'm wondering just how much flavor is in the nut oil?
Since sugar has hydrophilic and lipophilic traits, would it be worth making a nut dessert wine with higher ABV and residual sugar?

I'm kicking myself for not tasting the little bit of hazelnut oil I had at racking.

 

[Terryfirma]

Some of the flavor is in the oils, so to me it is good news that part of the oil will be held in solution by the alcohol. I wonder if adding a small amount of an emulsifier such as lecithin would help to retain more oil and therefore flavor in solution.

Or possibly Vegetable Glycerin.?
I recently discovered oil on top of some Sumac wine I bottled.. then remembered I added a small quantity of Açaí juice to my first ferment. It has oils in it.
Never noticed until it was in the bottles.

 

[vinny]

So now I'm wondering just how much flavor is in the nut oil?
Since sugar has hydrophilic and lipophilic traits, would it be worth making a nut dessert wine with higher ABV and residual sugar?

I'm kicking myself for not tasting the little bit of hazelnut oil I had at racking.

I had some floating on the surface of my sample. It was nutty, but I can't say oil added anything positive to the bouquet, mouth feel, etc.

I really want to try hazelnut, but haven't found any options, yet. I bought an almond hazelnut nut spread I was hoping to play with, but they might as well have just pulled hazelnut off the ingredient list from what I can taste. I already have an almond wine, so the search for nuts continues!

 

[Rice_Guy]

solubility K will vary based on percent alcohol, pH, temperature, species of oil seed, probably even crop year . . . . . no it is a lab number or an accounting number to predict yield

 

[BigDaveK]

I had some floating on the surface of my sample. It was nutty, but I can't say oil added anything positive to the bouquet, mouth feel, etc.

I really want to try hazelnut, but haven't found any options, yet. I bought an almond hazelnut nut spread I was hoping to play with, but they might as well have just pulled hazelnut off the ingredient list from what I can taste. I already have an almond wine, so the search for nuts continues!

My hazelnut had less than a half teaspoon of oil. I used my baster and then a paper towel to clean the surface, I forgot to clean the plastic cup where I put the oil and tasted it this morning. Like you with yours, very anticlimactic. I could identify the smell and taste but maybe that;s because I knew what it was.

Unless there are new insights I'll probably try a dessert wine next year, maybe doubling the nuts.

Good luck finding hazelnuts! Mine don't seem to last more than 4 months in the shell. They start to dry and shrivel.