Walter,
I never use it, I add sugar to taste and use fresh sorbate at around
1.3 g/gallon (1/2 teaspoon). The amount of sugar you use does not
matter, sorbate inhibits yeast budding so if the wine is still you are
OK. I would like to get away from sorbate use but am not there yet.


Joe

Walter Venables wrote:
> Has anyone made there own wine conditioner like the stuff you buy? If so
> what portions of sugar, water and stabilizer do you use?