Back in the 1960's when I was in college, we made our own "Château d'Yquem." The real Château d'Yquem is a fabulous -- and fabulously expensive -- sweet desert wine from Bordeaux in France. In really good years, the grapes are affected by what's called "la poiriture noble," the noble rot, which shrivels the grapes into raisins and, incidentally, concentrates the natural glycerine.
What college student back then could afford what is now a $150 bottle of wine? None of us, that's for sure.
So we rolled our own "Château d'Yquem." Back then, most California Sauvignon blanc wines were made sweet. (Now, they're mostly dry -- and much better wines.) You could get a bottle of buffalo-whizz Sauvignon blanc for about $1.29, and it even came with a cork. No screw-cap, like Thunderbird or Ripple. And since Sauvignon blanc is one of the principal grapes in Château d'Yquem, we figured we were halfway there. To get the rest of the way, we reasoned, just add glycerine to get that delicious unctuousness of the real Château d'Yquem.
About a tablespoonful of glycerine (purloined from the biochem lab, naturally) should do the trick, right? We poured a heaping tablespoonful of glycerine into the bottle, pounded in the cork, then shook the bottle. And shook it. And shook it. After about ten minutes, the glycerine was still an oleaginous mass at the bottom of the bottle.
We finally fastened on the idea of pouring out half the wine into another bottle, then furiously shaking the half-full bottle with the glycerine. Finally it mixed. Then we poured back in the wine we'd removed and shook it again.
Delicious! Well, we thought so.
The moral of this story is to always cut your glycerine with something thinner, and make sure you have plenty of air space to stir or shake.