For those that have done the Moscato. Did you Add the “wine conditioner” to make it sweet? I made the WE Moscato and my mother in law really likes it. I’m wondering if anyone has a comparison yet and if the base kit is dry and you need to backsweeten ( if that is what the conditioner is).
I haven't made the Moscato, but based upon general experience and my son's FWK Riesling -- the wine is intended to be sweetened, so it's likely the acid level is high to balance added sugar. If you bottle it bone dry, it's likely you'll find the wine is unpleasantly sharp later on.
You do not need to add the entire sweetening pack -- how much you use is up to you.
In my son's case, we added 4 oz, stirred well, and tasted. He prefers dry Riesling and thought it was good at 4 oz. I suggested he taste again and focus on the acid. He agreed the wine was just a bit too sharp. So we added 2 oz more, plus 4 oz glycerin, stirred well, and tasted again. That extra bit of sugar muted the acid to a pleasant bite and balanced the wine nicely. The final result is off-dry and fits my son's tastes.
OTOH, someone else might add the entire pack and be pleased. Individual tastes matter greatly.
I have a few bottles of Vignoles from a Finger Lakes NY winery. I purchased it over the net, and when I read the label it said it was sweet. Oops! I like dessert wines, but for a table wine I much prefer dry to off-dry. This wine has a VERY high acid, and the sugar is required to balance that acid. I can tell it has sugar in it, but it tastes off-dry to my palate, as the sugar is balancing the acid.
Let the wine tell you how much sugar it needs, and keep in mind that your taste is the final arbiter.