stabilizing Q's for country wines

[NaZdrowie]

I now have a couple different 1 gallon batches of blueberry and peach wine going, the first started Sept 2nd and have been starting others since. I add a campden tablet every other racking and rack every 3-4 weeks. I have potassium sorbate to use in conjunction with campden to stabilize, but should I wait until bottling to stabilize with potassium sorbate? Or should I add it with campden at racking and wait another 3-4 weeks to bottle? Would just campden and a month in the low 30's be less likely to impart off flavors or should I just use the potassium sorbate and leave it at that?

 

[Brewkowski]

Normally, I think, the two should be used together. I normally rack with a little of each. Camden or other metabisulfites are good for reducing wild yeast growth or preventing oxidation, but the sorbate is what will really work to reduce the growth of the yeast.