Use of glycerin

[Cellar_Rat]

Something I picked up yesterday was the use commercially of glycerol (glycerin I presume) to improves texture and mouth feel.

Has anyone?

Did it work?

Dosages?

Thoughts please?

[elleks]

I always use it in fruit juices wines- 1tsp to a gallon.

[lockwood1956]

I use it all the time in sweet wines dessert wines and ports, I don't add it to dry wines though.

When adding, I do it to taste..

Ray Hamer reckons a jam jar full to a gallon of dessert ewine

[rjb222]

I use it all the time in sweet wines dessert wines and ports, I don't add it to dry wines though.

When adding, I do it to taste..

Ray Hamer reckons a jam jar full to a gallon of dessert ewine

Bob I have not used Glycerine too much until lately as a peer of mine came through from another U-Brew that had been in business for 15 years said to add it to my wines and people would make postive comment on the viscosity of the wine. So now on to my question. NW checked out my port I tried to get into the VWC comp and was not in time for . Any way he scored me up to a bronze and one comment was to glycerine to improve the viscosity. How much would be ok to use in a port of 11.5 liters. In my customer wines i add 30ml. per 23 liter batch.

[fatbloke]

I also use it at about 1 tsp per gallon (imp).

Though it does depend on what it is that I'm doing, as I also use grape concentrate and/or honey.

Both often mean that additional clearing are needed..... Glycerin not so......

regards

jtfb

[goldseal]

Bob I have not used Glycerine too much until lately as a peer of mine came through from another U-Brew that had been in business for 15 years said to add it to my wines and people would make postive comment on the viscosity of the wine. So now on to my question. NW checked out my port I tried to get into the VWC comp and was not in time for . Any way he scored me up to a bronze and one comment was to glycerine to improve the viscosity. How much would be ok to use in a port of 11.5 liters. In my customer wines i add 30ml. per 23 liter batch.

I would add 'to taste'. Once it is in there, it aint coming out .

I made a gallon of port and added 5ml. The difference was striking.

I would say, the lighter the wine, the lower the dose.

[rjb222]

Thanks folks. I want a nice thick wine no doubt but the kicker here and the one that makes me nervous is the metallic flavouring that can occur when using glycerin. Like Pete says once in there it is not coming out.

[Cellar_Rat]

Ray Hamer reckons a jam jar full to a gallon of dessert ewine

A jam jar full!!

[fatbloke]

A jam jar full!!

I'd suggest that Koomber is the man too explain how closely glycerol and glycerin are........

regards

jtfb

[NorthernWiner]

I'd suggest that Koomber is the man too explain how closely glycerol and glycerin are........

As far as winemaking additives go, it's two different names for the same product.

[hedgerow]

would the same dose be used to remove tanin from an elderberry wine as it is very puckering

[NorthernWiner]

Glycerin wouldn't be used for tannin removal, but gelatin would.

[hedgerow]

what sort of dose for gelatin would you reconmend please

[NorthernWiner]

1/2 teaspoon gelatin - dissolve in 8 ounces warm water and add to 5 gals.

[hedgerow]

wow, that all, i was exspecting far more, glad i have not ordered it yet as i would have ordered a bucket load