Using a Wine Conditioner ,Do I still Stabilize?

[WineBaker]

Hey all, If I use a Conditioner to Back sweeten my Wine such as "Global Vintners Wine Conditioner " Do I still need to Use Kmeta and Sorbate to stabilize ??
Thanks for any Advice

 

[WineBaker]

Conditioner to back sweeten do I still Stabilize

Hey all, If I use a Conditioner to Back sweeten my Wine such as "Global Vintners Wine Conditioner " Do I still need to Use Kmeta and Sorbate to stabilize ??
Thanks for any Advice

 

[bkisel]

Yes - well maybe not need to but I would. Can add your kmeta and sorbate together or seperate and stir. Stir some more to get some degassing. Back sweeten and stir some more. Add your clearing agent(s) as per directions and stir some more. Degas.

Oops! Wait. Where are you in the process? My answer above assumed you just finished fermentation. If you've aged and you're near bottling then I'd be less concerned about needing to add additional sorbate and kmeta. When I back sweeten at this stage I'll generally wait an additional week or so before bottling.

Good luck!

 

[bkisel]

Hey all, If I use a Conditioner to Back sweeten my Wine such as "Global Vintners Wine Conditioner " Do I still need to Use Kmeta and Sorbate to stabilize ??
Thanks for any Advice

BTW, you've got to threads addressing the same question...

This is what I just posted on your other thread.

Copy and paste...

Yes - well maybe not need to but I would. Can add your kmeta and sorbate together or seperate and stir. Stir some more to get some degassing. Back sweeten and stir some more. Add your clearing agent(s) as per directions and stir some more. Degas.

Oops! Wait. Where are you in the process? My answer above assumed you just finished fermentation. If you've aged and you're near bottling then I'd be less concerned about needing to add additional sorbate and kmeta. When I back sweeten at this stage I'll generally wait an additional week or so before bottling.

Good luck!

 

[WineBaker]

@bkisel Yeah sorry about that (Double posting) I`m new and still trying to figure out how the forums work and learning how to make wine at the same time lol, I thought the 1st one did not post . anyway.... yes I am very close to the Ferm process being finished at 1.000 last I checked but the airlock is still bubbling a bit tho it`s been slowing over the last few days ,the wine is very cloudy right now so i thought I would let it sit for a few weeks??

 

[dralarms]

That "wine conditioner" is garbage. A way to get you to pay a lot of money for sugar syrup and a couple other ingredients. I'd use potassium sorbate and kmeta. And then add the sugar to get it where you want it.

 

[joeswine]

In the mix

FINISH THE WHOLE PROCESS CLEARRING AND CHEMS ,THEN ADD THE CONDITIONER,WAIT A WEEK TO MAKE SURE YOUR STILL CLEAR AND STABLE THEN BOTTLE.......NO NEED TO ADD ANYTHING ELSE.

 

[cpfan]

Hey all, If I use a Conditioner to Back sweeten my Wine such as "Global Vintners Wine Conditioner " Do I still need to Use Kmeta and Sorbate to stabilize ??
Thanks for any Advice

Definitely YES.

Although there is sorbate in the conditioner, there is not enough for a batch unless you use quite a bit. I'm not certain how much is required for the Global Vintners product.

Spagnols used to say to add sorbate unless adding 15ml or more of their wine conditioner per litre. I got this info about 10 years ago, so no idea if it is still valid.

Steve

 

[cpfan]

Hey all, If I use a Conditioner to Back sweeten my Wine such as "Global Vintners Wine Conditioner " Do I still need to Use Kmeta and Sorbate to stabilize ??
Thanks for any Advice

YES.

See my comment in the other thread

 

[Julie]

I would be cautious on using that stuff, it leaves an after taste in your wine.