> Joe Sallustio wrote:
>
> >> >
> >>>> I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for > >>>> four
> >>>> years and got around to bottling some this weekend. What I discovered
> >>>> is that it seems to have lost it's body and flavor. It's very
> >>>> drinkable but just blah, are there any suggestions on how to improve
> >>>> this, I've got another 60 gallons left.
> >>>> TIA
> >>> Maybe experiment with adding tannin. Check the pH and perhaps add a
> >>> little acid if it is pretty high. Four years is a long time for bulk
> >>> aging. Wine has to have certain chemistry (high alcohol, tannin and
> >>> acid) to benefit from long aging.
>
> >>> Sweetening it might also make it better (in a different way). Use
> >>> sorbate to stabilize if you do that.
> >> Acid and oak can make a big improvemnt.
>
> >> Joe
>
> > Have you ever tried Gum arabic? I have not but it was mentioned in the
> > latest issue of "Wine Maker" magazine.
>
> You might find it other another name, arabinol. Same stuff. It does
> add some body, and is commonly used in commercial winemaking. Best to
> go light, as it isn't an ideal replacement for natural body in the wine. >
> Gene- Hide quoted text -
>
> - Show quoted text -
Glycerin might help too.
Joe