Ken wrote:Interesting, thanks. By "sugar" do you mean fresh fruit (berries, currants, raisins) and if so in what volume? You don't mean granualted sugar...? I don't want sweet wine but dry and fuller. And glycerine is new to me, can you describe the process and when and exactly what you add? As for Reserve vs. pricier blends, that is probably on the 'you get what you pay for' category. I will try that as well.
scottethomas wrote:I'm interested in adding some body to my wine by using an oak barrel.
I have a 5 gallon American oak barrel I have used in the past.
It imparted oak flavor but I don't think I achieved the condensing I wanted. I had topped off my barrel before using finished wine but this tends to just replace the wine I'm making with another wine.
I know large wineries allow considerable evaporation over a period of years to achieve a highly concentrated wine, but they are constantly topping off their barrels with the same wine therefore achieving consistency.
If I allow too much evaporation in my barrel will I run the risk of over oxidizing the wine or allowing something else undesirable to happen?
How much evaporation can I allow without replacement before bottling and not risk damaging my batch? 5% or more?
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