Hi. I'm new to wines (just had 7 DJs from Falafael, and 15 more today from freecycle :thumb: ) and have heard many things to improve certain recipes. I would like a place to start from for all my wines to help achieve successful results.
I have heard that the addition of (chopped) raisins would help with vinosity.
I have also heard (from Wurzel's orange wine) that glycerin will add body and mouthfeel.
Therefore, before I start off on the winemaking road proper, I would like to have a standard practice. At this point in time I can see myself adding a tsp glycerin and some (tenderised) raisins (how much? 250g, 500g???) for each gallon DJ. What do you think?
I have heard that the addition of (chopped) raisins would help with vinosity.
I have also heard (from Wurzel's orange wine) that glycerin will add body and mouthfeel.
Therefore, before I start off on the winemaking road proper, I would like to have a standard practice. At this point in time I can see myself adding a tsp glycerin and some (tenderised) raisins (how much? 250g, 500g???) for each gallon DJ. What do you think?
