Whats the best way that you have found to increase "body"

[photoken]

Hiya

Whats the best way to increase the body of a homemade fruit wine I ask because I'm going to bottle my 2 xmas spicy type brews this week and although they taste good and the niegbours think so as well - I think and feel that they are lacking a little something

I was thinking for the next homemade red to add one of these to the brew either

Reds

red wine concentrete a big can
Grape or fruity jam or jelly
Raisens soaked in something
Liquidised fresh fruit like raspberries or blackberries


Whites

wine concentrete a big can
Bananas
Maramalade
gravy thickner? (corn starch i think its called)

what do you think???

Ken

 

[oldbloke]

Raisins always help (sultanas for a white) but may not be the whole answer.
Some people use glycerin but I've never yet tried it myself.

 

[Tim_Crowhurst]

Raisins and bananas both work equally well for reds or whites. You'll need to add both pectolase and amylase if you use bananas. You'll also need to delay bottling for a bit, to let the yeast process the fruit.

Glycerin doesn't give body to a wine. It alters the way the wine feels in your mouth, giving it a syrupy quality. That may be what you're looking for though.

 

[Drunken Horse]

I used Wilcos concentrate on a red. Definately added body but a lack of instructions resulted in me adding too much starting gravity had my hydometer almost jumping out of the trial jar had to split it in 2
Still has really good body though.

 

[Tramps Vest]

I have been messing around with my latest creation to be honest and i am not a seasoned wine maker at all.
I have got 3 gallons of Parsnip on the go and last night was the night to take it off the Lees, so i tried it at the same time.
At the start the recipe was standard Parsnip wine list (CJ Berry), but as i was making it i threw in 3 bananas with the skin on and a can of peaches without the syrup.
The taste last night was super duper! well chuffed with this one - i also threw a large mug of strong tea in as well - so all in all, its a real experiment that appears to have worked really well so far - The colour at the moment looks very much like the inside of a raw parsnip and i have yet to see how it clears.
The "extras" do appear to have added a different body to the wine, however normal parsnip is perfectly acceptable anyway i find. As i say, this batch was an experiment that appears to have worked.
TV.