Glycerin: When should you add it to mead or wine? And what does it do?
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- Опубліковано 30 тра 2024
- Learn how to use glycerin (glycerol) to enhance the mouthfeel, body, and sweetness of your mead and wine in this quick primer. Discover what glycerin is, the benefits it brings to your brews, and how to properly dose its addition. Whether you're new to homebrewing or looking to refine your techniques, this guide will help you get started. Check out our recommended glycerin products and additional reading materials in the links below. Like, comment, and subscribe for more homebrewing tips! Got questions or tips? Drop a comment below! Good glycerol producing yeasts: Alchemy IV, IOC 18-2007, Lalvin S6U, Lalvin W15, WHC Tropical Paradise, WRI Bayanus 1375.
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#glycerin #glycerol #meadmaking - Навчання та стиль
I need to incorporate glycerin more in dry trads and hydromels. Thanks for bringing attention to this!
Really Appreciate Your Video , Thanks ! 🐯🤠
I was just thinking ng of what to do to add that little bit of viscosity to my brews. Looks promising.
Why 1.25 oz for 1.040, but 1 oz for more SG than that?
Thanks for this primer on Glycerin! A good thing to keep in mind. -kilted
Really like the deeper dive into using this. There are a number of all known meaderies, who shall remain nameless, who are well known to use this as a "cheat" in their product and often, IMO, go way overboard using it. A legit downside is that it can lead to uhh, bathroom issues. From what I've personally seen, if you aren't able to ferment on whole fruit and press, especially the pressing part, this can be a decent makeup in mouthfeel fullness, but can't replicate the "grip" of actual tannin. Having said all that, it certainly can be a way of improving a mead when used judiciously, thanks for going into a little more detail.
Kveik Jovaru also produces a decent amount of glycerol/glycerin from what I've read
Also glycerin/glycerol is the core of lipids (made of fatty acids and glycerol) which make up membranes of living organisms like yeasts.
I recently bottled an orange blossom mead, fermented with D47 and left to rest sur lie (as Lalvin recommends D47 especially for it), and I noticed that there was a lot more perceptible sweetness than I would expect from a mead fermented to dryness without backsweetening. After seeing the explanation of glycerin and why yeast produce it, I suspect that the glycerin in the cells was released into the mead during the extended aging on lees.
Has anyone else had a similar thing happen?
Wow Glycerin Tools leaked in this video. That's crazy.
Someone comes up with math, I’ll add it lol. Great video.
If glycerol is a natural adaptation that yeast produces in order to handle a harsh environment. Would adding a bit during primary potentially boost the performance of the yeast for say your high specific gravity meads where you are trying for a higher ABV? Because that's an area where yeast are known to struggle, so I'd definitely be curious if it'd help.
I’m planning on making a Braggot (beer/meed)for the first time tomorrow.
I have plenty of experience with both individually. I put the information in Brewfather under mixed style beer. It said the final gravity should be about 1.005. Do you think adding a little glycerin would improve mouth feel in this instance? 🤷♂️
Interesting!
Wait... first?
🥳🤯💥🎉🎊⚡✨🌟⭐💫.
🐯🤠