Hello all. New to making wine, hoping to make it a long term hobby. Currently I have a huge problem. I made a five gallon batch of strawberry wine (my first try) from fresh fruit. It fermented great and everything has went very well until now. I allowed the wine to clear. It was absolutely gorgeous. I stabalized the wine and allowed it to sit for another week. Nothing else had fallen out of suspension so I decided to sweeten. I thought being a newbie I would go get a bottle of wine conditioner that I had seen at the winemaking store. I followed the directions and added 2 oz per gallon. The wine immedaitely turned into a hazy mess. After two days it has cleared, but it looks like the conditoner has settled to the bottom of the carboy. I know there is a ton of sediment in the bottom and it does not appear to be the normal sediment. Please help me. I do not want to have 5 gallons of useless wine.