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WildSeedGrrrl · 06-06-2009, 02:34 PM

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.

WSG

smurfe · 06-07-2009, 02:59 PM

I am not sure what brand you have but I have used the Wine Expert brand wine conditioner and did not like it at all. It has a detectable after taste that is just plain nasty on my palate.

Wade E · 06-07-2009, 03:25 PM

I too was not fond of the conditioner taste for some reason even though its just supposed to be inverted sugar.

Boozehag · 06-07-2009, 10:22 PM

Conditioner, thought you just used that on your hair!

Doesnt sound very nice, will give it a miss I think!

**Chateau Joe** · 06-08-2009, 05:45 PM

Quote:

Originally Posted by Wade E

I too was not fond of the conditioner taste for some reason even though its just supposed to be inverted sugar.

Conditioner is used to sweeten and stabilize a wine because it has sorbate in it. It has A LOT of sorbate and that is usually what people taste in the wine and dislike it. I too switched to sugar to sweeten up wine.

Now you said "too ease your wine into drinkabilty". New wines will taste like new wine. The best way to get your wine to "drinkability" is time.

WildSeedGrrrl · 06-20-2009, 07:11 PM

So I had added wine conditioner to the cranberry-raspberry about a month ago (maybe 3 weeks) and it settled out and was sparkling and clear. This morning I bottled it, 3 gallons yielded about 14 bottles. I had enough to pour into a glass and let it settle out and tasted it.

It's really young tasting but the backsweetening and conditioner made the difference. I figure with a good six months aging in the basement I'll crack open a bottle and see how it's coming. Still has a strong alcohol taste, but it's about 13% so that's understandable.

Thanks all for the input on the conditioner. I like it but sparingly might be the way to go.

WSG

manku007 · 06-20-2009, 08:36 PM

Quote:

Originally Posted by Boozehag

Conditioner, thought you just used that on your hair!

Doesnt sound very nice, will give it a miss I think!

I also thought the same ..... how silly I m as I m new to all this.

I was thinking that wildseedgrrrl brought it to dry the wet bottles .... hahahaha

Ceegar · 06-20-2009, 11:04 PM

Have any of you tried the natural fruit flavorings? I've seen them on this site

http://www.stompthemgrapes.com/Build_a_Beer-Natural_Fruit_Flavorings.html

and wondered if they are any good - was thinking of trying something from that line sometime.

Madriver Wines · 06-21-2009, 12:06 AM

We just tried a Plum flavoring from one of the popular web sites and 4oz to 5 gallon was too much. It has a very strong plum smell and taste. I am hoping it will mellow out in a few weeks.

Tom · 06-21-2009, 12:25 AM

I have used the WE Conditioner and got a cough medicine taste. If you want to add sweetness then backsweeten with 2 parts sugar to 1 part water and add to taste.
You can also try Glycerine for body and to add "smoothness".