Mismost
Well-Known Member
What (if anything) can you add to a batch of wine that will improve the flavor/complexity of a basically "done" wine?
Have five gallons of a Welches grape frozen concentrate wine sitting here...racked three times now and it is clear. It is what I would call CBE Wine....crude, but effective. It just needs something, it is too sweet...just really one dimensional. Not that I was expecting a great wine on my first try.
I did add 5/8ths teaspoon of tannin and acid blend...hardly noticeable. Did a 4 oz bottle of glycerin, not that did help the mouth feel.
Was thinking of steeping and or "dry-hopping" some pepper corns. Or adding some good Mexican vanilla extra. Not a huge fan of oak, but maybe that would help.
Any ideas that would not re-start fermentation?
Have five gallons of a Welches grape frozen concentrate wine sitting here...racked three times now and it is clear. It is what I would call CBE Wine....crude, but effective. It just needs something, it is too sweet...just really one dimensional. Not that I was expecting a great wine on my first try.
I did add 5/8ths teaspoon of tannin and acid blend...hardly noticeable. Did a 4 oz bottle of glycerin, not that did help the mouth feel.
Was thinking of steeping and or "dry-hopping" some pepper corns. Or adding some good Mexican vanilla extra. Not a huge fan of oak, but maybe that would help.
Any ideas that would not re-start fermentation?