On Jan 24, 11:39*pm, gene > wrote:
> Paul E. Lehmann wrote:
> > Joe Sallustio wrote:
>
> >> On Jan 23, 10:07 pm, shbailey > wrote:
> >>> On Jan 20, 2:23 pm, Saycoda > wrote:
>
> >>>> I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
> >>>> four
> >>>> years and got around to bottling some this weekend. What I discovered
> >>>> is that it seems to have lost it's body and flavor. It's very
> >>>> drinkable but just blah, are there any suggestions on how to improve
> >>>> this, I've got another 60 gallons left.
> >>>> TIA
> >>> Maybe experiment with adding tannin. *Check the pH and perhaps add a
> >>> little acid if it is pretty high. *Four years is a long time for bulk
> >>> aging. *Wine has to have certain chemistry (high alcohol, tannin and
> >>> acid) to benefit from long aging.
>
> >>> Sweetening it might also make it better (in a different way). *Use
> >>> sorbate to stabilize if you do that.
> >> Acid and oak can make a big improvemnt.
>
> >> Joe
>
> > Have you ever tried Gum arabic? *I have not but it was mentioned in the
> > latest issue of "Wine Maker" magazine.
>
> You might find it other another name, arabinol. *Same stuff. *It does
> add some body, and is commonly used in commercial winemaking. *Best to
> go light, as it isn't an ideal replacement for natural body in the wine.
>
> Gene- Hide quoted text -
>
> - Show quoted text -

Glycerin might help too.

Joe