First, every f-pac I've made clouds my wine. Maybe I'm doing it wrong. Second, the extract is really not thin. Maybe thinner than an f-pac, but not watery, not in the least. It is almost syrupy in consistency. What I did with the banana was to mix 3 parts extract with 1 part banana liqueur, so as not to dilute the ABV. Third, this could be used like an f-pac, but as seth notes, it is also for adding flavors that are difficult to manage otherwise. Coconut was my inspiration, but I'm also thinking chocolate, nut flavors, stuff like that. I'm not trying to win converts here, I'm just offering tools for the toolbox.