Originally Posted by blackhammer
When you add the k-meta and sorbate back to the must, (and when adding sugar or concentrate to sweeten) do you just stir it in? Will stirring it create any oxidation issues?
You rack the wine into the dissolved k-meta and sorbate. Then let it sit for 3-5 days. Then the wine can be sweetened.
Remember that this only works when the wine is completely clear and no longer dropping any new lees, as neither kill the yeast but sorbate inhibits yeast reproduction. If there are zillions of yeast in the wine (well, maybe an exaggeration, but a lot anyway
), then the sorbate will not do anything since the yeast don't have to reproduce to ferment.