I bought a bottle of wine conditioner to give a few of my less-bodied fruit wines a bit of 'help'. So far I've added it to a 3gallon batch of cranberry-raspberry I made and will be bottling soon. I then added two teaspoons to a bottle of a blueberry spice that I opened (oh that one will have to age for at least 9months before I'll chance tasting it again, UGH!) and recorked and set it aside. It had an overpowering cinnamon flavor that was pretty awful.
If any of you use conditioner, do you use it as a 'last resort' to ease your wine into drinkability? I figure I'd only use it to wine that is bulk aging, and only before I bottle, because I wouldn't want to tamper with a wine that is just too 'new' rather than harsh tasting.