Post-fermentation Fix (Barolo Kit)

[outoftowndan]

I have 5 gallons of Barolo that was fermented a little warm but aged for over a year in a carboy. It is dry but has a light port smell/taste to it. Unfortunately the mouthfeel is a bit lacking... almost watery.

How can I improve the mouthfeel (thicker/richer)?
What is the best way to sweeten?
How can I better develop the port characteristics?

This wine has intrigued me and I would hate to throw it out...

 

[Yooper]

You might consider adding some raisins (golden raisins), about 2-3 pounds, and let it sit for a couple of months. That should provide body, mouthfeel, and some extra alcohol. Raisins are a huge PITA to chop, though!

After the raisins, you could consider fortifying with brandy to make the wine a port.

 

[outoftowndan]

Thank you very much Yooper! I will toss the chopped raisins in tomorrow!

 

[novalou]

Was this port a five gallon kit? I've done two and they are 3 gallon kits.

 

[outoftowndan]

It was a 5 gallon Barolo kit that I unintentionally fermented a little warm and left in secondary for over a year. I just pulled it out and it is dry but light but noticeable port aroma and flavor. I have never tried a port kit.