Wine conditioner contains a sweetening agent and potassium sorbate. If you want a wine that has some residual sweetness to it (not dry) then you may use the conditioner. It is best to run some small trials to see how much sweetness will meet your needs. The sorbate in the conditioner keeps any residual yeast from restarting fermentation once the sugar is added. There are other ways of sweetening wine before bottling such as table sugar, honey, grape juice, grape concentrate, etc. If any of these are used, though, sorbate is needed to keep the corks from popping off and making a big mess which would be the case if fermentation gets started again. You can get potassium sorbate alone or mixed with sugar as is the case with the conditioner. Hope this helps.