I am making a fruit wheat where I need to stop any active yeast before adding fruit. Typically, I would add the fruit at secondary, and let it ferment out but this is a new venture and cannot find clear information on it. I have both Potassium Metabisulphite and Sodium Metabisulphite. Also, the directions indicate 1/4 tsp each for 6 gallons of wine must to kill wild yeast (LD Carlson). I normally use it for my strike water to remove chlorine/chloramine but in this case, I don't know if the same dose applies. Has anyone does this before?