SO2 for bottling

[peresian]

Hi all
I made a rosy wine
OG 1.110
Yeast Montrachet
FG 1.010
Go ferm and Fermaid K added .
Used Campden tablet one day before adding Yeast .
Final wort is about 16 liter
Fermentation is near stop . Montrachet can't ferm more . No matter .
PH is about 3.5 and I have no SO2 tester .
I wanna keep it for about one or two years .
How many campden tablets (from morebeer) must I use for bottling after several racking and please write a short direction about how to add tablets ?
Must add separately to bottles or at once ?
Thanks
PS - What's your idea about adding 1118 to decrease FG ?

 

[pumpkinman2012]

You are correct in being concerned about the wine not being fermented to dry.
Right now your wine is at 13% abv, Montrachet should be able to ferment to 14%, I would make sure that the wines temp is at least 70° and I'd mix the yeast back into suspension to see if it will do anything.
Be advised that if you can restart the fermentation and it ferments down to dry, .990, you'll have a wine with an abv% of 15.75%
Adding 1118 could work, it is a work horse yeast, or you can use 43, it is recommended for stuck fermentations.
As far as campden tablets go, I use meta (potassium metabisulfite), they are the same, but I know that the tablets come in different sizes (I believe), plus the volume of wine that you are making plays a major role in how much you are adding.
I don't add it without testing the wine, but right now you have no way of testing it, so I would say this: Once you get your wine to ferment to dry, I would try to get it into the 25-30 mg/L range, if you are making 5 gallons of wine you could add 1/8 tsp of meta, but again, you have no way of testing it and this is playing safe.
I hope that this helps.