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Old 02-18-2013, 03:28 PM   #1
Jan 2011
Indianapolis, Indiana
Posts: 669
Liked 20 Times on 15 Posts

I'm surprised I couldn't find a related thread about this issue, so I'll just go ahead and ask it myself.

I made a wild cherry/apple wine that's about 5-6 months old now. When I tried it last 2 months ago it tasted overwhelmingly of tannins. Since then the tannins have mostly subsided but now the wine seems very thin and lacks body. I was hoping to serve this at my wedding in 3 1/2 months, but in it's current state, I wouldn't feel comfortable serving this to friends and family.

What can be done to fix a wine with a thin body. I'm thinking of backsweetening it some since it finished very, very dry, but will that actually add body? I don't make that many wines, so I'm a little out of my element here.

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Old 04-24-2013, 10:53 PM   #2
JayDubWill's Avatar
Feb 2013
Pensacola, FL
Posts: 497
Liked 61 Times on 49 Posts

Food grade glycerine is often added to wine just for that purpose, and it adds a little sweetness.

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