I stabilized a brilliantly clear Strawberry wine (3 gal) with 1.5 tsp
of sorbate and three campden tablets. The wine went cloudy
immediately... The same thing happened to the last couple of Apple
wines I treated with sorbate and campden tablets. I thought I had a
defective chemical so I threw them all out and bought fresh sorbate
and campden. the fresh chemicals did exactly the same thing. Does
anyone have any idea what causes this? Does anyone use Metabisulfite
powder for small quantities of wine? If so, how do you measure it out
for 1, 3, 5 and 6 US gallon batches??

Frustrated,
A.J.
Anchorage Alaska, USA