Sorry I don't have an answer for you but I'm getting close to bottling and
back sweetening a few batches myself, I'm curious on how long it did take
for them to clear after treating and what was the aprox temp they were
resting at?
also was there sediment afterwards are did the sorbate and campden
combination fully meld into the wine?

Rick


"A.J. Rawls" > wrote in message
...
> 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