Originally Posted by ryane
I would still add campden prior, wine sweetener only contains k-sorbate, which will stop yeast from budding or restarting metabolism, but will not stop fermentation by still metabolically active yeast
its not much extra work to add and adds an extra layer of protection
You don't need to add campden if you're buying wine conditioner and using. It's a mix of sorbate and sulfite, and sugar, so you're fine.
Campden doesn't kill yeast anyway- I wish that myth would die. Sorbate is the important part of inhibiting refermentation.
For a wine that's already bottled, I'd add Sprite to the glass. I would NOT mess with adding wine conditioner, sweetening, and rebottling. No way. That's a huge undertakign.