DetailsGlycerin can also be known by wine makers as finishing formula. It sweetens, adds body, smooths and mellows wine and liqueurs. For wine, add 1 - 2 ounces per gallon.For liqueurs, add 1 -2 ounces per quart. 4 oz. size.
- Details & Instructions
Gravity Level Medium
5.0 / 5.015 ReviewsGood for white winesI add one 4oz. bottle to a 6 gallon batch of white to add a touch of body and a little sweetness. I think more than that would start to make the wine a bit too thick for me, but that is just my opinion.December 14, 2012Works as promisedIt does indeed smooth and mellow the wine, it made a noticeable improvement._x000D_I used just 4 ounces because I didn't want to add a lot of sweetness. I didn't really notice any change in body._x000D_April 19, 2013Very good productI have used this product A LOT over the years and it has improved my end product each time. The only issue I have is the gallon size is a nightmare to pour without making a mess & wasting product. It is a flexible plastic bag with the spout in a very poor position - needs a pouring spout like a gas can. I went the cost effective avenue with the gallon but I'm not sure I saved much in the end. My rating is on the product alone NOT the packaging (which would get a 1).November 16, 2016Worked as stated, improved kegged sparkling wineAfter scouring tips online, I purchased two of these to add to a batch of Moscato that tended to be a bit dry. I wanted to increase the sweetness and body, especially since I was force carbonating the wine to have "frizanti" on tap. The sparkeling co2 makes the wine taste a bit drier, so using a conditioner can help wines where more body is preferred. The glycerin worked well and the resulting wine have a nice body, was still sweet, and was a big hit among friends. I would be hessitant to add it all the time, but for applications where I knew the wine was too dry or I was going to force carb again, I would definitely recommend it. I used 2 bottles for a 5.5 gallon batch and at $2.75, thought it was a bit high, but I have no real comparison. Overall, its a good, fairly cheap way to modify a wine that you know might be too dry.October 26, 2012works wellThe glycerin definitely adds a sweetness quickly. I didn't notice a change on the mouth feel very quickly. Tried adding to a flavored whiskey additive and it got sweet pretty fast, use caution if you don't like things very sweet.February 12, 2013Many usesHave used this for freezing yeast, sweetening a strawberry wine that got too dry, and even tried with liqours. A great product, works well.February 27, 2013sweetens and adds bodyI just used a bottle on my Blackberry wine, where I had a lot of Blackberry puree and the harshness was a little strong. I think 2 ounces per gallon would be too much. I use the entire 4 ounces in a 6 gallon batch, to add a noticeable but not overwhelming amount of body and sweetness. Liqueurs are already sweet so I can't imagine adding Glycerin to a liqueur._x000D_March 16, 2013Really does what it saysI use this to improve the body of my dry white wines. I use one bottle so it wont impact the flavor or add much sweetness. If adding this to a sweeter white wine I'd be cautious , so that you don't over do it.June 1, 2013Adds mouth feel and sweetnessSome of my white wines end up too dry and 4 ounces will add a little sweetness and mouth feel, improving the wine overall.July 28, 2013helps my white winesIt can add a lot of sweetness so I dont add it all at once. Start with half the bottle and go on from there. It also thickens the body a littleAugust 31, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 3 answersWhat is the shelf life of Glycerin. I have an Old bottle.
Don't know if I should use it?BEST ANSWER: Hello Ron,
Thank you for choosing Midwest Supplies! I did some digging, and that glycerine should last 2-3 years. I hope that this helps!Do I need to stabilize my wine after adding glycerin?BEST ANSWER: Sources say - Also known as glycerol, glycerin is a carbohydrate (sugar) that is not a substantial food source for most wine yeast strains, though it can be consumed by some lactic acid and acetic acid bacteria. Used as a finishing formula, to add body and mellow wine and liqueurs. Used at a rate of 1oz - 2oz per gallon. Rarely is it used to add sweetness.