I posted this as a reply to another post with out much of a reply. I would love to get more insight. The topic was WE conditioner for sweetening your prebottled wine.
...I have used this in the past and had problems with it. I would love to know what to do differently. Here is the scoop. I started with 6 gallons of wine (chard) and split it into two 3 gallon batches. I did a bench test to figureout how much sweetener to add. I took one of the half batchs, 3 gal, and sweetened it with WE conditioner. Stirred it in to the 3 gallons of wine. It tasted great. I bottled all six gallons and labeled them to tell the difference between the sweetened and un-sweetened. After about a week the sweetened wine began to get floater in it. I have a bottle that I kept and it is disturbing how much "stuff" is in there.
On to the attempted rescue. I uncorked all bottles of sweetened wine, put them into closest fitting jug I had, add an air lock and put it into a 32 or so degree fridge. After a couple of weeks I pull the jug, rack the wine and rebottled. The wine is much more clear but still has a small of amount of "dust" like particles if you roll the bottle.
The wine was from a kit so it hashadpotassium metabisulphated andpotassium sorbate added prior to the last racking. The other 3 gallons have no haze or "floaters". The WE conditioner has a Potassium Sorbate in it so it should not have fermented.
...I have used this in the past and had problems with it. I would love to know what to do differently. Here is the scoop. I started with 6 gallons of wine (chard) and split it into two 3 gallon batches. I did a bench test to figureout how much sweetener to add. I took one of the half batchs, 3 gal, and sweetened it with WE conditioner. Stirred it in to the 3 gallons of wine. It tasted great. I bottled all six gallons and labeled them to tell the difference between the sweetened and un-sweetened. After about a week the sweetened wine began to get floater in it. I have a bottle that I kept and it is disturbing how much "stuff" is in there.
On to the attempted rescue. I uncorked all bottles of sweetened wine, put them into closest fitting jug I had, add an air lock and put it into a 32 or so degree fridge. After a couple of weeks I pull the jug, rack the wine and rebottled. The wine is much more clear but still has a small of amount of "dust" like particles if you roll the bottle.
The wine was from a kit so it hashadpotassium metabisulphated andpotassium sorbate added prior to the last racking. The other 3 gallons have no haze or "floaters". The WE conditioner has a Potassium Sorbate in it so it should not have fermented.