Great video. Apreciate your job! Can i ask you ..? After finish fermentasion and i wont start a second fermentasion in the bottle ,do you think the glycerin stop the fermentasion? Thanks for your time🙏🏽
Nice thoughtful video. Thank you. I had not considered a glycerol addition, but maybe it isn't such a bad thing. I'm seeing some bench trials in the future to sort out how much is the right amount. Keep up the good work, I've really enjoyed your channel and look forward to new ones. I also have come to rely on Renaissance yeasts for their clean and H2S free fermentation.
Is glycerol going to restart fermentation when added to unstabilized wine (wine without campden tablets) ? My wine has already finished fermenting on 12.5% yet the toleration of yeast is up to 18%. Thats’ why I am asking.
My vineyard is in the northern most part of Michigan, the Upper Peninsula. My Brix and pH is hopeless below your goals, even as late as the first week of October (when the first frost hits me.) Consequently, I'm forced o harvest unripe fruit, add sugar and raise pH with potassium bicarbonate. Consequently, I have deal with trying to reduce "green characteristics," like astringency and bitterness, in my products. Your hyper-oxidation video has me wondering if that technique (along with other traditional methods) might save me. I'm envious of my more southern vitners
Very informative! Have considered the use of glycerol but opted out of it because I’m not a fan of adding a sensation of “sweetness”. Would something like Gum Arabic be an alternative to improve mouthfeel without the added “sweetness”?
Thanks for the learning and insight. I've made some Belgian and French Saison beers and they generally attenuate quite low, but instead of being dry they seem to have a good mouthfeel and sweetness. Later I read that the Saison beer yeast can produce glycerol but I didn't quite understand what that meant. Cheerz.
No. It is actually a very common food and drink additive but wine is pretty heavily regulated to keep with tradition and still be allowed to call it "wine". They are trying to stop the situation where big mega wineries would just ferment some sugar water and add artificial flavoring to it.
Thanks Rick!! Can the Glycerol be used during bulk aging (in a carboy) and it there a recommended temperature? I am thinking of adding it to a 5 gallon carboy at the recommended amount of 1 - 2 ounces per gallon. If yes, I assume that it would be best to remove a small amount of wine and mix it with the wine before adding back. Thanks for reviewing my question. Rich
You could add it during bulk aging but I'd wait til you are closer to bottling. The wine may naturally smooth out to the point where you don't want to add it. The 1-2 oz per gallon is pretty aggressive and will be to the point where you will notice it in the wine. I would wait until bottling time and add just enough to get the wine where you want it. If the wine has a little too much bite, about 2-3 oz to five gallons will quietly smooth it out. On a wine that you actually want to sweeten like a white wine, fruit wine or something like a concord wine, I would back sweeten traditionally with invert sugar and potassium sorbate.
One major issue with all the detail that you shared - pure glycerin vs glycerin finishing formula. I'm trying to understand what impure ingredients are in GFF but other than aloe vera (unconfirmed) no one lists the ingredients which I feel are vital regarding what people want or don't want in their daily consumption.
I have started adding a touch of glycerin to some batches. BTW, Music is a bit too loud. For me anyway. But it’s pretty, just turn it down a tad for those of us with add 😎
Good to know! Music is really tough. On some speakers you can't hear it and on others it can compete with the vocals. I have found glycerol to be extra handy to split a batch up. I generally want my bottled wine to sit a couple months or more ideally about six months after bottling before opening. Seems to really develop a noticeable bottle bouquet from six months on. But I will also sometimes take a half carboy and put in a 2.5 gallon keg for a house wine to be drank in the more near future. That wine I will especially fine tune with a little glycerol since it does not have the benefit of time. In my experience, glycerol especially let's you drink a dry red wine a little sooner as long the flavors are mostly rounded out.
@@TheHomeWinemakingChannel I think that’s what I like the most about adding a bit of glycerin to more tannic reds. It keeps the berry notes and smooths the bite.
If it tastes sour it is likely too much acid rather than too much tannin. You can reduce the acid with potassium bitartrate or you can back sweeten a bit to balance the acid out. Glycerol will help achieve balance in subtle cases. I would get a pH meter if you don't already have one and see where your pH is. Wines will generally smooth out if given enough time also. Tannin tends to fight acid a bit. Over time the tannin will soften and balance things out. As with anything, you can also blend with a wine that is lower in the characteristics that you are trying to reduce.
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most underrated wine guy on youtube. Make more mead vids :)!
Great video.
Apreciate your job!
Can i ask you ..?
After finish fermentasion and i wont start a second fermentasion in the bottle ,do you think the glycerin stop the fermentasion?
Thanks for your time🙏🏽
Nice thoughtful video. Thank you. I had not considered a glycerol addition, but maybe it isn't such a bad thing. I'm seeing some bench trials in the future to sort out how much is the right amount. Keep up the good work, I've really enjoyed your channel and look forward to new ones. I also have come to rely on Renaissance yeasts for their clean and H2S free fermentation.
Is glycerol going to restart fermentation when added to unstabilized wine (wine without campden tablets) ? My wine has already finished fermenting on 12.5% yet the toleration of yeast is up to 18%. Thats’ why I am asking.
My vineyard is in the northern most part of Michigan, the Upper Peninsula.
My Brix and pH is hopeless below your goals, even as late as the first week of October (when the first frost hits me.)
Consequently, I'm forced o harvest unripe fruit, add sugar and raise pH with potassium bicarbonate. Consequently, I have deal with trying to reduce "green characteristics," like astringency and bitterness, in my products.
Your hyper-oxidation video has me wondering if that technique (along with other traditional methods) might save me.
I'm envious of my more southern vitners
Very informative! Have considered the use of glycerol but opted out of it because I’m not a fan of adding a sensation of “sweetness”. Would something like Gum Arabic be an alternative to improve mouthfeel without the added “sweetness”?
Thanks for the learning and insight. I've made some Belgian and French Saison beers and they generally attenuate quite low, but instead of being dry they seem to have a good mouthfeel and sweetness. Later I read that the Saison beer yeast can produce glycerol but I didn't quite understand what that meant. Cheerz.
thanks for sharing your experience. is there any evidence of possible side effects/health issues by adding it the non-natural way?
No. It is actually a very common food and drink additive but wine is pretty heavily regulated to keep with tradition and still be allowed to call it "wine". They are trying to stop the situation where big mega wineries would just ferment some sugar water and add artificial flavoring to it.
Thanks Rick!! Can the Glycerol be used during bulk aging (in a carboy) and it there a recommended temperature? I am thinking of adding it to a 5 gallon carboy at the recommended amount of 1 - 2 ounces per gallon. If yes, I assume that it would be best to remove a small amount of wine and mix it with the wine before adding back.
Thanks for reviewing my question.
Rich
You could add it during bulk aging but I'd wait til you are closer to bottling. The wine may naturally smooth out to the point where you don't want to add it. The 1-2 oz per gallon is pretty aggressive and will be to the point where you will notice it in the wine. I would wait until bottling time and add just enough to get the wine where you want it. If the wine has a little too much bite, about 2-3 oz to five gallons will quietly smooth it out. On a wine that you actually want to sweeten like a white wine, fruit wine or something like a concord wine, I would back sweeten traditionally with invert sugar and potassium sorbate.
@@TheHomeWinemakingChannel Thanks very much.
One major issue with all the detail that you shared - pure glycerin vs glycerin finishing formula. I'm trying to understand what impure ingredients are in GFF but other than aloe vera (unconfirmed) no one lists the ingredients which I feel are vital regarding what people want or don't want in their daily consumption.
Cocoa pulp nectar has been one of the oldest wines ever made .what would be the best way on making it comparing it to fruit and grape wine ?
Good information. I keep forgetting to use it
I have started adding a touch of glycerin to some batches. BTW,
Music is a bit too loud. For me anyway. But it’s pretty, just turn it down a tad for those of us with add 😎
Good to know! Music is really tough. On some speakers you can't hear it and on others it can compete with the vocals. I have found glycerol to be extra handy to split a batch up. I generally want my bottled wine to sit a couple months or more ideally about six months after bottling before opening. Seems to really develop a noticeable bottle bouquet from six months on. But I will also sometimes take a half carboy and put in a 2.5 gallon keg for a house wine to be drank in the more near future. That wine I will especially fine tune with a little glycerol since it does not have the benefit of time. In my experience, glycerol especially let's you drink a dry red wine a little sooner as long the flavors are mostly rounded out.
@@TheHomeWinemakingChannel I think that’s what I like the most about adding a bit of glycerin to more tannic reds. It keeps the berry notes and smooths the bite.
Is there any way to get the sour tastes out from to much tannen
If it tastes sour it is likely too much acid rather than too much tannin. You can reduce the acid with potassium bitartrate or you can back sweeten a bit to balance the acid out. Glycerol will help achieve balance in subtle cases. I would get a pH meter if you don't already have one and see where your pH is. Wines will generally smooth out if given enough time also. Tannin tends to fight acid a bit. Over time the tannin will soften and balance things out. As with anything, you can also blend with a wine that is lower in the characteristics that you are trying to reduce.
@@TheHomeWinemakingChannel thank you.
Will this work for a port wine kit
Thanks.