I was reading somewhere that a little vanilla extract can help make wine/other alcoholic beverages seem aged a little more than they really are. Has anyone else heard of this? If it's true, then how much would be needed per bottle/gallon? Also, why would it work?
I have tried this and found that it produces interesting and pleasing results in some wines and not in others. It takes very small amounts, just drops per gallon. It is wise to bench test on small quantities. Also note that aging will moderate the affects. It is worth experimenting with if you have wine which needs a little help. Let us know what you think if you try this method. Larry
From your personal experiences, which wines benefitted? Didn't?
Perhpas a local bum lives in the area and left it behind!
You can learn a lot by going through peoples trash.
Ray
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