What does MALT do?

[PPBart]

I've got a batch of muscadine port in secondary now. The recipe called for malt -- not something I've ever added to wine before.

What does the malt do for or contribute to the wine?

What other wines would benefit from addition of malt (since I've got it on hand now)?

 

[Wade E]

It makes it a little thicker and gives it great mouthfell not to mention upping the abv with a sugar that is easier for yest to eat.

 

[PPBart]

It makes it a little thicker and gives it great mouthfell not to mention upping the abv with a sugar that is easier for yest to eat.

Hmmm... Then why not add it to wine recipes that might benefit from thickening -- e.g., Welch's Frozen Grape Juice Wine?

(I feel an experiment coming on...)

 

[Wade E]

Sounds like a good experiment to me, just remember that Ports typically have much more fruit added to them which probably hides some of the different flavor a Malt might add.

 

[countrygirl]

Sounds like a good experiment to me, just remember that Ports typically have much more fruit added to them which probably hides some of the different flavor a Malt might add.

so my peach "beer" experiment was made with malt...but no sugar whatsoever...i haven't tasted it in a while...just rambling...