How do I Increase the Mouthfeel of Homemade Wine?
Mouthfeel refers to the experience of food or drink in your mouth. When you evaluate the mouthfeel of homemade wine, you are describing the textures and flavors you encounter when tasting the wine. One of the primary problems people encounter when making wine at home is a lack of developed mouthfeel: the wine is watery or lacks depth. Whether you are currently experimenting with making homemade wine, or are simply exploring options before you get started, knowing how to improve the mouthfeel of your homemade wine can help you create a more full-bodied, flavorful wine at home. Does this Spark an idea?
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Instructions
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Improve tannin levels with gelatin. Tannins add a woody, earthy taste to wine, which is great in your homemade wine in moderation. If your tannins are too high, particularly in the early stages of winemaking when your wine is only two to three months into the aging process, you can absorb tannins with gelatin. Add about 1/4 tsp. of gelatin per gallon of wine. Soak the gelatin in water, then warm it without bringing it to a boil. Inject the gelatin solution into your wine with a syringe.
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Add a protein fining. This helps when your homemade wine is too dry. Casein is a common protein used with homemade wine that will improve the over-dryness without changing the color of your wine. Casein is a milk protein, so using skim milk works in this case. For every 5 gallons of homemade wine, add 1 cup of skim milk. Inject the skim milk with a syringe into your homemade wine barrels or fermentation devices.
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Improve the clarity of your wine. If your wine is cloudy with sediment, you can perform some clarity fining using something called Sparkolloid. Use 1 tsp. of Sparkolloid per gallon of homemade wine. Simmer the Sparkolloid in water for 20 minutes, then let cool until it is warm, then add to your homemade wine.
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References
- Photo Credit red wine poured into wine glass image by Allen Penton from Fotolia.com
