Body needed?

[DanielB]

Hello all....been a while since my last posts...I hope people are faring well under our strange society situation. Still...it's given me a good chance to get through a fair few yr old fruit wines!!

Some of them seem...I don't know, I'm no connasieur but I would say taste 'thin' in the mouth? Slightly watery? Lacking in body?

Can this be amended at bottling (have bulk aged in demijohns for a year). Or in the glass?

I am talking some pear wine. Mango wine. Grape wine...

Thank you for any advice!

 

[Chippy_Tea]

I am only kicking the tyres but would grape juice or apple juice do the job?

 

[DanielB]

Do you mean adding it in when bottling? Try it....then bottle it type thing? Or in the glass?

It fully 'dead' as was stabilisers last year. So no chance of refermentation.

 

[Drunkula]

If it is just the mouthfeel you could try adding glycerine. A lot of winemakers do it. This type of thing:

https://www.boots.com/value-health-glycerin-b-p-200ml-10021858
You can search for the dosage.

 

[Chippy_Tea]

Do you mean adding it in when bottling? Try it....then bottle it type thing? Or in the glass?

It fully 'dead' as was stabilisers last year. So no chance of refermentation.

I would add a measured amount to a bottle give it a shake then taste and keep going until you like it then you know how much to add to the rest.