WineXpert Sitting on the sediment

[Darc]

I am making a Vintners Reserve Sauvignon Blanc, it is the clearing phase. I forgot about the wine before clearing it for an extra 2 weeks so it sat on the sediment for a while. I stabilized it on 6-18. My local wine store lady sold me a pack of super smoother. It has liquid oak extract in half of it and Glycerin in the other half. She said add it before bottling. When I stabilized it smelled fine but should I add this stuff? Or do something else? Thanks for the help.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />

 

[grapeman]

I think I would leave that one alone. Only 2 weeks extra is nothing to worry about and if you add these extras you will void your warranty. It was designed to be made a certain way and will be great as is. Of course if you like to take chances, it might be even better with the extras.

 

[Wade E]

Ive never used that stuff myself but am curious to hear from others that have.

 

[PeterZ]

Glycerine is often used to add body and mouth feel to wine - even by commercial wineries. Oak extract has been around for more than 20 years. Personally, I would prefer, if I were to do something like that, to use the components separately to taste.

Back in my first foray into wine making in the early 80's I used liquid oak because toasted oak cubes/chips were not readily available. Today I would use the latter.

Darc, taste the wine. Do you feel it needs more oak? Add a little oak extract. Want more bosy? Add some glycerine. By the way, extra time on the lees is a good thing for a white. Do a search on "buttery chardonay" to see why.

 

[Angell Wine]

Peter right about the lee's. Here's another link
http://www.brsquared.org/wine/Articles/surlie/surlie.htm

 

[Darc]

Thank you everyone for your help!!!