I made my first batch of homemade blackberry wine and it was too dry, so I put in a bottle of your Wine Conditioner, tried it and it was still too dry. So my question to you is if I mixed up some sugar water and put it in would it re-ferment again or not .
Wine Conditioner is one of those wine making products that makes the winemaker’s job so much easier. It is fructose and glucose sugars that have had Potassium Sorbate added to them. The Potassium Sorbate acts as a stabilizer that will keep the wine from fermenting again with the newly added sugars from the Wine Conditioner.
The amount of Potassium Sorbate needed to keep a wine stable is not dependent on the amount of sugar that has been added to the wine. It is dependent on the volume of wine that is being stabilized. In the case of Wine Conditioner, as long as you have added 1/3 of the bottle to a 6 gallon batch, there is enough Potassium Sorbate in the wine to keep it completely stable regardless of how much sugar you add.
So to answer your question, you can add all the sugar syrup mix you like without worrying about a re-fermentation because of the Potassium Sorbate you’ve already added by way of the Wine Conditioner. This is one of those neat, little wine making tips for the home winemaker who is trying to economize a little bit. As long as enough Wine Conditioner is used, you will not have any issues with re-fermentation.
I would like to point out here that wine making products such as Wine Conditioner are made specifically for wine. The fructose and glucose sugars sweeten the wine differently than regular, store-bought cane sugar does. This is something you need to keep in mind when deciding whether or not to utilize economizing wine making tips such as this one. Flavor may be an issue.
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Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.