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Your cart is empty.To improve the Flavor of wine, add a minimum of 15 ml per L of wine at bottling time or up to maximum of 30 ml per L. Use after adding sulphites.
john b.
Reviewed in the United States on March 7, 2025
Works good
Mike butler
Reviewed in the United States on January 31, 2025
Happy with the product and price. Worked out well for me.
dave
Reviewed in the United States on May 27, 2024
This works great to sweeten wine without changing the tast
trent
Reviewed in the United States on March 30, 2024
Works wonderful first time I’ve back sweetened like this!!
katie
Reviewed in the United States on December 3, 2017
I prefer using wine conditioner and purchased this needing right away...only when received had a very sticky package. Cleaned up and used a small amount needed.Next day found why bag was sticky...had a small hole in packaging and was leaking.
jlindsay1315
Reviewed in the United States on December 12, 2016
Good stuff inside, but subtracted a star because it seemed labored to get it out of the package. I finally but a corner of the bag and put it in another container. The actual product is great, it lessens the harshness and gives a little sweetness to the wine. Makes it drinkable sooner.
Kevin
Reviewed in the United States on April 22, 2015
This is an item many wine recipes omit. The post fermentation conditioning and stabilizing is an essential step to ensure that your wine will not explode in the bottle and will not have that home-brewed taste. I recently fermented a five-gallon batch of red wine. Now this is not a wine you'll enter in a contest; it is made with supermarket grape juice, sugar and wine yeast. When it is finished fermenting, I add four camden tablets per gallon to kill the yeast and a bottle of wine conditioner. The result: a red table wine with a hint of sweetness. The conditioner also smooths out the bite or burn that young, homemade wines have. Purists will cringe, but at this stage I adjust the sweetness by adding sugar, along with the conditioner, but you may like it without extra sweetness. Without extra sweetener, it reminds me of Pisano jug wine. I then rack the wine to the bottling bucket and let it settle for a couple of weeks. While bottling I found the wine tastes good at room temperature. This weekend I am having the family over for a spaghetti feed. One cup of this wine will go into the sauce; another gallon will go into the guests. And a splendid time was had by all.
Karen M. Szymarek
Reviewed in the United States on March 18, 2012
I love this wine conditioner. I like to sweeten my wine up a lot and when adding sugar you always have to stablilze and stop further fermentation. Being a novice wine maker, I have miscalculated my measurements and ended up with corks exploding out of bottles in my "wine cellar". Not only is that a huge mess to clean up, it's also extremely sad to see all that beautiful wine wasted. I remember thinking one time that I never even got to taste it to see if I liked it... and that was followed by the contemplation of licking it off some item in the room that was now covered in wine. (uh.. just kidding...) And I might also note, the sound of corks exploding out of bottles is frightening enough to have my kids thinking we were under attack.This conditioner takes all the guess work out.... it's got the stabilizer in it. You don't need to add anything. And I am all about ease of use, and being able to drink my wine. This also reduces the effects of aging.
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