Use Wine Conditioner to back-sweeten a fully fermented wine. The potassium sorbate prevents refermentation of the added sugar.
473 mL size: a blend of liquid invert sugar and potassium sorbate.
Add to taste. Draw a measured amount of wine and add little by little, tasting as you go. A small graduated cylinder or a syringe is useful for adding the wine conditioner. Then calculate the amount needed for the whole batch.
For 23L of wine, add 50 to 100mL (2 to 4 oz) to mellow. To sweeten, add 100 to 200mL (4 to 8 oz).
Be aware that, if you use less than 4 oz of wine conditioner, there isn't enough sorbate to prevent refermentation. You will need to add some additional potassium sorbate, or you may end up with a strange unintentionally sparkling wine or bottle bombs!
From the label: At bottling, use15mL
of wine conditioner per 1L
of wineor sweeten to achieve desired taste. Note: An addition of 1mL of wine conditioner per 1L of wine equals an increase of 1g/L residual sugar.
