Non fermentable and it is actually a byproduct to fermentation. In small
amounts it improves the mouth feel in too large of amounts it will make the
wine "hot".

Ray

"Paul" > wrote in message
t...
> raindog wrote:
>> iv bottled a batch of cider about a week or 2 ago. i used champagne
>> yeast with it which has made it very dry but i added sum glycerol
>> (glycerine) when bottling which has removed the harshness of the
>> acidity. i like cider dry but the previous batch (my first) i made the
>> same without the glycerol and was too dry. i ususally added a small
>> amount of sugar to this in the glass
>
> Is glycerol non-fermentable?
>
> --
> Paul
>