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. 1 gallon 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 3 questions Browse 3 questions and 4 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!Can I use a over the counter Glycerin in my wine?BEST ANSWER: I do use the Glycerin in my wine on occasion. I'm more prone to use sugar syrup. I mix two parts cane sugar to one water, heat & stir until dissolved, let cool then add to your wine to sweeten. it works just as well if not better. typically two fluid oz. of the syrup will raise the SG 2 points. Ex. from .998 to 1.0Do 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.