Last year I made my first 6 gal. batch of concord grape wine. I read in several places that concord should be backsweetened for the best results. Having never done it before I decided to go with Global Vintners wine conditioner. Simple-already sorbated, just add,mix,wait a week and bottle. After bottling, it stood upright for 3 days. When I went to lay the bottles down I noticed a semi-transparent layer of something on the bottom of every bottle. It was firm and wouldn't shake loose. After being on their sides a similar layer settled out, although not as thick. After a year the "side settlings" easily shake off and settle to the bottom. The bottom layer is more stubborn and usually holds on till the bottle is completely dried and shaken with very hot water. The wine itself is very clear, rose colored, but doesn't taste sweetened at all. If I dump a bottle into a carafe and shake it up hard I do get a hint of sweetness. I think the conditioner didn't incorporate into the wine. What did I do wrong?