Mouth Feel

Mouth Feel

Post by Greg Boy » Wed, 25 May 2005 03:29:45



Other than adding a pint of glycerin , how about some ides on additions for
mouth feel . Keller has suggested bananas . How many ?
What are we working with ???
45 gallons of Jalapeno wine .
This is made with 45 pounds of raisins, 70# of sugar , 27# of peppers , 3 oz
grape tannin , 900 grams acid blend , and is almost dry ( at 1.025) .
The prior batches were ok , but could have used a bit more body .

Any suggestions ?
Greg

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Mouth Feel

Post by Paul E. Lehman » Wed, 25 May 2005 06:05:28


Quote:

> Other than adding a pint of glycerin , how about some ides on additions
> for mouth feel . Keller has suggested bananas . How many ?
> What are we working with ???
> 45 gallons of Jalapeno wine .
> This is made with 45 pounds of raisins, 70# of sugar , 27# of peppers , 3
> oz grape tannin , 900 grams acid blend , and is almost dry ( at 1.025) .
> The prior batches were ok , but could have used a bit more body .

> Any suggestions ?
> Greg

Interesting question, I have never heard anyone concerned about mouth feel
of Jalapeno wine.  I would think time will contribute a lot to the drinking
pleasure.

 
 
 

Mouth Feel

Post by Doug » Wed, 25 May 2005 07:20:40


Man, you must be planning on one heck of a lot of marinade!  I made a
3-gallon batch of Jalapeno wine using Jack's recipe, and that may last
me for the rest of the decade . . .

Quote:
>From looking at the various recipes on Jack's site that involve

bananas, I'd guess somewhere in the range of 1/2 lb to 1 lb of bananas
per gallon would be a place to start.

Doug

 
 
 

Mouth Feel

Post by Greg Boy » Wed, 25 May 2005 07:21:36


I have some at 1 year and 2 years . It improves a little bit . The problem
is that it is almost like Pinot Grissio. More mouth feel would improve it a
lot . The addition of the tannin did wonders .
Greg


Quote:

> > Other than adding a pint of glycerin , how about some ides on additions
> > for mouth feel . Keller has suggested bananas . How many ?
> > What are we working with ???
> > 45 gallons of Jalapeno wine .
> > This is made with 45 pounds of raisins, 70# of sugar , 27# of peppers ,
3
> > oz grape tannin , 900 grams acid blend , and is almost dry ( at 1.025) .
> > The prior batches were ok , but could have used a bit more body .

> > Any suggestions ?
> > Greg

> Interesting question, I have never heard anyone concerned about mouth feel
> of Jalapeno wine.  I would think time will contribute a lot to the
drinking
> pleasure.

 
 
 

Mouth Feel

Post by Tom » Wed, 25 May 2005 14:42:19



Quote:
> Man, you must be planning on one heck of a lot of marinade!  I made a
> 3-gallon batch of Jalapeno wine using Jack's recipe, and that may last
> me for the rest of the decade . . .

>>From looking at the various recipes on Jack's site that involve
> bananas, I'd guess somewhere in the range of 1/2 lb to 1 lb of bananas
> per gallon would be a place to start.

I would also suggest substituting honey for some of the sugar.  That was
really nice in my sister's strawberry wine.  Also, be sure the starting Brix
is at least 23 or so or you won't get sufficient *** in the finished
wine.  *** is an important aspect of "body".

Tom S

 
 
 

Mouth Feel

Post by Joe Sallusti » Thu, 26 May 2005 17:55:59


Greg,
I was thinking that too.  I made a batch of Jalapeno Mead and mead
never lacks body.  All mine used was honey, water and jalapenos; acid
rise so much with my mead I quit correcting it ahead of time a few
years back.  I use about 4 pound of honey to make a gallon of base
must, the gravity is around 1.080 to start.  It's not too late to add
honey at that gravity.

Mine is good straight, but like any mead time will improve it.

Joe