Proper use of glycerine

[medpretzel]

I have a Hibiscus wine that is quite tasty, but needs a bit of sweetening. It has been in the carboy for about 2 years, it's degassed, and sorbate has been added. I was planning to sweeten with granulated sugar, but have read some topics about gylcerine, which I have never used before.

What are the benefits? Disadvantages (if any)? How much to use?

I do not want to have a sweet wine, but rather bring out the flavor that is there. Perhaps just a little enhanced.

I appreciate any input.

[NorthernWiner]

I have a Hibiscus wine that is quite tasty, but needs a bit of sweetening. It has been in the carboy for about 2 years, it's degassed, and sorbate has been added. I was planning to sweeten with granulated sugar, but have read some topics about gylcerine, which I have never used before.

What are the benefits? Disadvantages (if any)? How much to use?

I do not want to have a sweet wine, but rather bring out the flavor that is there. Perhaps just a little enhanced.

I appreciate any input.

Glycerine is syrupy and will add some viscosity to your wine. It also adds just a tiny bit of sweetness. I've used it before to add body to dessert wines.

[Duffbeer]

Add 1 tsp at a time to the wine and adjitate well, glycerine takes a while to totaly blend in so check next day it may have collected at the bottom of the bottle, again just shake untill dissolved, taste and add more if required

[StockeyDAW]

Glycerine
AKA: Glycerol
Uses: Contributes 'fullness' or 'smoothness' when added to a wine. Glycerine also gives the wine 'legs', the viscous drips that run down the side of a glass in which wine is swirled. Stir in 3 to 15 ml per litre of wine immediately before bottling. Use a syringe to measure accurately. Caution: Excessive amounts of glycerine cannot be removed from wine and will give a metallic taste. When in doubt, use a smaller amount and add more later, or only add glycerine to a portion of the wine and blend in the rest later.
Contraindications: Overuse gives wine an alcoholic or metallic flavour. Expectation that it will 'improve' a very harsh or bad-tasting wine is incorrect.


Glycerine - This gives wine a desirable degree of viscosity (thickness)


Nature’s Answer's alcohol-free extract formulas replace alcohol with natural vegetable glycerin because glycerin helps to bind certain plant constituents and is easily absorbed by the cells. Glycerin occurs naturally throughout the body. It also makes up a portion of the cellular membranes. This gives glycerin an affinity for the body, making it an excellent carrier for herbs. (Nature’s Answer only uses “vegetable glycerin” in their products.) Another advantage of using glycerin over alcohol is that glycerin serves to protect and preserve the potency of the herbal extract in the bottle over the life of the product longer than alcohol would. Since alcohol easily evaporates, it can lose its effectiveness as a preservative for the herbal constituents as the amount of the alcohol in the bottle decreases. Glycerin, due to its viscosity (thickness) aids in maintaining the freshness and potency of the herb for the life of the product. Finally, glycerin has the added advantage of acting as a sugar-free natural sweetener, thus making the taste of some bitter herbs more palatable.

Glycerine
Glycerine is called for in a number of liqueur recipes as a thickening agent. Chemically, it is glycerol, a colorless, odorless, sweet-tasting substance with a thick, syrupy consistency. It is also useful in preventing sugar crystallization in candy. In liqueurs, it provides a certain texture to the liqueur, making it feel less thin and watery, in an effort to mimic the texture of some commercial liqueurs produced by distillation (glycerine can be produced as a by-product of fermentation). Glycerine is available in standard, vegetable and Kosher forms, ans should be readily available in wine-making supply stores. Many drug stores have glycerine on the shelf, but there is an ominous "not for internal consumption" warning on the boxes. I have been unable (through next-to-no research) to determine just why that would be, but I strongly recommend a chat with the pharmacist before picking it up. My best guess is that large quantities of pure glycerine might be harmful. But do confirm that it hasn't been denatured or otherwise rendered harmful. Normally, glycerine is a perfectly acceptable food additive.
So anywhere you see glycerine in any of the recipes, remember that it's optional, and won't materially impact the flavor of the liqueur. While glycerine is sweet-tasting, the quantities used are minuscule compared with the granulated sugar you'll be using. So use it or not at your own discretion, but don't worry that it'll ruin the liqueur if you don't.

Just some reviews from the net for anyone interested. The name reminds me of glycol and that puts a red flag up.

The consensus is to use sparingly. As the last sentence says " so use it or not at your own discretion, but don't worry that it'll ruin the liquor if you don't. I have some but very limited use. Cheers DAW

[Hippie]

Noone has mentioned that glycerine is a natural by-product of fermentation and all wines contain glycerine in various quantities.

[StockeyDAW]

Ya, I would have thought they would have mentioned that. I have seen that in other articles. Cheers DAW

[lockwood1956]

Noone has mentioned that glycerine is a natural by-product of fermentation and all wines contain glycerine in various quantities.

Good point Glenvall, so those a bit wary of additives can rest assured that its a natural "wine" product
cheers dude
Bob

[StockeyDAW]

Good point Glenvall, so those a bit wary of additives can rest assured that its a natural "wine" product
cheers dude
Bob

Glycerine
Glycerine is called for in a number of liqueur recipes as a thickening agent. Chemically, it is glycerol, a colorless, odorless, sweet-tasting substance with a thick, syrupy consistency. It is also useful in preventing sugar crystallization in candy. In liqueurs, it provides a certain texture to the liqueur, making it feel less thin and watery, in an effort to mimic the texture of some commercial liqueurs produced by distillation (glycerine can be produced as a by-product of fermentation). Glycerine is available in standard, vegetable and Kosher forms, ans should be readily available in wine-making supply stores. Many drug stores have glycerine on the shelf, but there is an ominous "not for internal consumption" warning on the boxes. I have been unable (through next-to-no research) to determine just why that would be, but I strongly recommend a chat with the pharmacist before picking it up. My best guess is that large quantities of pure glycerine might be harmful. But do confirm that it hasn't been denatured or otherwise rendered harmful. Normally, glycerine is a perfectly acceptable food additive. So anywhere you see glycerine in any of the recipes, remember that it's optional, and won't materially impact the flavor of the liqueur. While glycerine is sweet-tasting, the quantities used are minuscule compared with the granulated sugar you'll be using. So use it or not at your own discretion, but don't worry that it'll ruin the liqueur if you don't.

Just a follow up to that as indicated in this para. there should be some precautionary procedures taken according to the bold above? Cheers DAW

[Rich]

Would glycerine be any good for thickening up this lidle red grape juice wine I've got on the go? If so, how much would you add to 24litres? Reading this a little at a time, but a 5ml teaspoon or more each time?

Rich

[StockeyDAW]

Rich- I understand that it is not necessary in kits, 3-15 ml/l stirred in a small glass of wine and then mixed in. The good stuff that is suitable for internal use? Cheers DAW

[lockwood1956]

It works particularly well in wines that are to be sweetened, be very careful if you want the wine to be dry.


Take 1 bottle of wine (or 750ml of wine in a jug if not bottled yet) and add 5 ml of Glycerine, mix well and taste, you will be surprised at the extra body and mouth feel that it will Accrue

[Rich]

Rich- I understand that it is not necessary in kits, 3-15 ml/l stirred in a small glass of wine and then mixed in. The good stuff that is suitable for internal use? Cheers DAW

Cheers DAW, It isn't a kit, a local budget supermarket were selling off red wine juice, £5 for 12 litres. so some people have had a go into making it into wine..

Just trying to make mine a little different.

Not sure if I like sweet red wines really, unless it's port.

Rich

[StockeyDAW]

Cheers DAW, It isn't a kit, a local budget supermarket were selling off red wine juice, £5 for 12 litres. so some people have had a go into making it into wine..

Just trying to make mine a little different.

Not sure if I like sweet red wines really, unless it's port.

Rich

Rich - I understand that lots of the pure juice, unsweetened (we have some called Neuman's Grape Concentrate Juice, I use it often). There are also others, blueberry, cherry, pomegranate cranberry these also have good potential for wine? Cheers DAW

[StockeyDAW]

It works particularly well in wines that are to be sweetened, be very careful if you want the wine to be dry.


Take 1 bottle of wine (or 750ml of wine in a jug if not bottled yet) and add 5 ml of Glycerine, mix well and taste, you will be surprised at the extra body and mouth feel that it will Accrue

I agree Bob with the body,legs and taste. Nice in iced cakes also. Cheers DAW I think I prefer to use in the heavy bodied fruit wine such as blueberry? DAW

[medpretzel]

Yippidooda!



I got the glycerine and put a bit of it in this afternoon. I went easy on it, because I was a bit worried about all the posts, but... It has improved the wine tremendously (I think).

Now I just have to make sure it's indeed degassed, and then it's time to bottle!

How fun!

Danina