Werackedour WE viognier off the lees this past weekend (after three weeks clearing with isinglass) and tasted. It was very nice and crisp. We racked into a 5-gal carboy and a 1/2 gal jug, and we had almost a full bottle left over so we decided to sweeten the bottle. We added about 7 mils sweetner to an almost full 750 mil bottle and refrigerated. After several hours of chilling, we tasted the sweetened wine. It had more body in that it seemed a little more viscous, almost creamy rather than crisp. Sweetness was a good level, but my wife detected something that put her off. She couldn't describe it exactly. To me it also tasted a bit yeasty, but she didn't notice this. I personally liked it.
We plan to bulk age fora while. Then when we bottle, we plan to sweeten some with the conditioner, some with table sugar, and some not at all.
KenEdited by: K&GB