Originally Posted by tellish33
I think its 1 1/2 tsp (1/2 tsp per gallon). What does the campden tablet do?
It's mostly an antioxidant, but sorbate works better in the presence of sulfites/campden.
I would NOT recommend stabilizing, sweetening, and bottling the same day. I probably wouldn't even recommend doing it the same week!
You want to make sure the wine has not dropped any lees at all for at least 60 days, and is completely clear. Then, you rack into the sorbate/campden (mixed in a little water) and let it sit. After three days or more, you can sweeten. Then, after three days or more, you can bottle. I do use a bottling bucket with wine- it's so much easier!
You really want to ensure the sulfite/sorbate stabilizing works before bottling. Otherwise, you WILL pop corks and/or explode bottles.