thiagoedwardo
Active Member
So, i have a lot of fruit from my garden and im experiencing making wine with some of it.
Just finished the secondary for a "cajá" wine, i dont think there is a name for that one outside of brazil, so here they are:
So, the wine ended with almost no body at all, nice flavor, nice aroma, but too thin on the mouth.
Any hints on how to improve body on wines? From my beer experience i thought about using dextrin , any other ways?
Just finished the secondary for a "cajá" wine, i dont think there is a name for that one outside of brazil, so here they are:
So, the wine ended with almost no body at all, nice flavor, nice aroma, but too thin on the mouth.
Any hints on how to improve body on wines? From my beer experience i thought about using dextrin , any other ways?