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Improving Body and Flavor
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 |
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