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Ok, so I ordered some Potassium Metabisulfite on ebay and the seller tossed in a sample of oak for me. He threw in 2 kinds; a light toasted and a dark toasted. I've never used oak, so I am excited to try. I guess my questions are: Which one should I use in my white wine, when do I add it, and...

Ok, so I won't be able to purchase any camden for a few weeks. I do however have some Potassium Sorbate on hand though. Can I use JUST the PS or is the Camden vital?

So I was checking my wine this afternoon to see if the primary fermentation was done. It's still actively fermenting. It's been 6 days and the airlock is still bubbling about 1 bubble every minute. Out of curiosity I opened it to take a smell. What I noticed was the faintest hint of a sulfur...

I ordered some Turbo yeast this evening but I only want to make one gallon. It does not say how much to use per gallon though. So... How much should I use for one gallon and should I freeze the rest?:confused: P.S. I'm wanting to make "wine coolers".