Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Help . Wine lacks body
Reply
 
LinkBack Thread Tools
Old 12-01-2012, 04:56 AM   #1
mrbeachroach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Tennessee
Posts: 81
Liked 2 Times on 1 Posts

Default Help . Wine lacks body

Please help. My pepper wine lacks a full body. It has 10% abv and a decent flavor , but just goes down to fast and taste a little light. What can be done to make the wine more full at this point. A 5 gallon batch I only used 3 lbs peppers and 3 lbs white grapes. The wine is already clear.

Tannin?

Glycerin?

Mixing?

Please help.

__________________
mrbeachroach is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 07:32 AM   #2
FlyinDan1017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Phoenix, AZ
Posts: 72
Liked 4 Times on 4 Posts

Default

Not sure what stage you're at now and it may or may not be too late to add body at this point. I haven't done a pepper wine (yet...), but have done alot of other things with peppers.

That being said, peppers don't add much by way of body themselves. Only 3lbs of grapes to a 5gal batch seems very low. Are these wine grapes or grocery grapes? Pressed for juice or chopped and added to primary? Either way, that's where the recipe is lacking. Others will chime in on adding body after fermentation as I'm unaware how that'd work.

BTW, if there isn't a solution, pepper wine will make a GREAT marinade and cooking wine (and easy to gift for holidays!!).

Best of luck!!!!

__________________
Primary: Sparkling White Grape Peach Wine

Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider

Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee
FlyinDan1017 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 01:19 PM   #3
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Glycerin will help--tread lightly. You can add tannins on the back end. And you could consider blending with a white in same FG range that would complement your wine, plus one you like.

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 05:59 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,909
Liked 4954 Times on 3588 Posts
Likes Given: 1002

Default

I would try aging on raisins- that is a great body producer. Also, believe it or not, adding a few mashed overripe bananas and letting that ferment out provides body.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 06:20 PM   #5
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Yooper View Post
I would try aging on raisins- that is a great body producer. Also, believe it or not, adding a few mashed overripe bananas and letting that ferment out provides body.
Are you meaning adding these to an already finished wine and kick off ferment again, if wine has not been dosed with meta and sorbate? OP indicates wine is already being consumed.
__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 07:41 PM   #6
mrbeachroach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Tennessee
Posts: 81
Liked 2 Times on 1 Posts

Default

Ok. All great advise. I was feeling the aging on raisins thing as well.

It was 3lbs grocery grapes.

I was just winging it and now I see where that has got me.

I'm gonna split down the batch and top off the carboy with 3-4,lbs raisins. On the rest I'll blunt with apple when final racking is done. I'll keep you all posted. I may also pull off a gallon or two for the glycerin test.

__________________
mrbeachroach is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 07:43 PM   #7
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by mrbeachroach
Ok. All great advise. I was feeling the aging on raisins thing as well.

It was 3lbs grocery grapes.

I was just winging it and now I see where that has got me.

I'm gonna split down the batch and top off the carboy with 3-4,lbs raisins. On the rest I'll blunt with apple when final racking is done. I'll keep you all posted. I may also pull off a gallon or two for the glycerin test.
A word of caution on the raisins: it will sweeten your wine.
__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 07:46 PM   #8
mrbeachroach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Tennessee
Posts: 81
Liked 2 Times on 1 Posts

Default

Quote:
Originally Posted by novalou

A word of caution on the raisins: it will sweeten your wine.
O.k. I'll back down the raisins,

How about aging on more peppers,

Garlic

Onions

Sausage!!!

Bacon?
__________________
mrbeachroach is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 07:51 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,909
Liked 4954 Times on 3588 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by novalou View Post
A word of caution on the raisins: it will sweeten your wine.
It shouldn't. It should ferment out, if the wine is only at 10%.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 08:58 PM   #10
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by mrbeachroach

O.k. I'll back down the raisins,

How about aging on more peppers,

Garlic

Onions

Sausage!!!

Bacon?
Didn't mean to steer you away from raisins. As Yopper stated, it probably will re-ferment.
__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My beer lacks in body usmc-ferg General Beer Discussion 5 07-20-2012 01:27 PM
My Belgian Wit (In primary) lacks BODY... please help! RickyLopez General Beer Discussion 11 04-21-2012 01:57 AM
Root Beer lacks body, any tips? Kershner_Ale Soda Making 4 11-06-2010 02:09 AM
Full body vs Medium Body vs Light Body mashing msa8967 Beginners Beer Brewing Forum 9 02-21-2010 04:34 AM
Beer lacks body gregblatz All Grain & Partial Mash Brewing 11 04-14-2008 02:49 PM



Newest Threads

LATEST SPONSOR DEALS