You need both the Pot Meta AND Potassium Sorbate to stabilize the wine.
Just using Pot meta won't stabilize it.

I don't remember proprotions off the top of my head though.

Joel

"DAve Allison" > wrote in message
...
> wow. thanks. 1/4 tsp for 6 gallons! I'd have messed up the must good
> with 6 tsp!
> The step 9 - "stablize to prevent renewed fermentation" - is there a
> chemical needed here? It says to stablize, but doesn't say how. I
> thought the 1/4 tsp of Potassium Metabisulfite was to stop fermentation.
>
> (sorry for so many questions, I have read much of Jacks' website and the
> websites of the winemaking retailer I purchase from. Just amazed at the
> winemaking process - the art of it)
> DAve
>
> A. J. Rawls wrote:
> > Okay... Now it makes sense. You use the sulfite solution to
> > sanitize. I cannot see what is above the line but use 1/4 tsp of
> > potassium metabisulfite if you actually add it to the Must/Wine.
> >
> >
> > On Tue, 27 Sep 2005 07:29:06 -0400, DAve Allison
> > > wrote:
> >
> >
> >>Here is the original 3 gallon recipe:
> >>3 gallon recipe (fuller flavor and body)
> >>1 - 96 oz. can Cranberry fruit wine base product
> >>3 ½ cans warm water (2.6 gallon)
> >>6 lbs. white table sugar
> >>2 ½ tsp. Yeast nutrient
> >>1 tsp. Pectic enzyme
> >>1 can, 12 oz. white grape concentrate
> >>3 tsp. Bisulfite solution *dissolve 3 tsp of Sodium Bisulfite in 1 cup
> >>of water
> >
> >
> > Use 1/4 tsp of potassium metabisulfite
> >
> >
> >>1 pk. Red Star Premier Cuvee wine yeast
> >>1 ½ tsp. Potassium sorbate to stabilize
> >>
> >>I created a 6 gallon by doubling most items.
> >>2 - 96 oz. cans Cranberry fruit wine base product
> >>4 cans warm water (then fill when berries removed or in carboy)
> >>11 lbs. white table sugar
> >>4 tsp. Yeast nutrient
> >>2 tsp. Pectic enzyme
> >>2 cans, 12 oz, white grape concentrate
> >>6 tsp. Bisulfite solution *6 tsp of Sodium Bisulfite in 1 cup of water
> >>******this is what I want to use potassium metabisulfite instead********
> >
> >
> > Use 1/4 tsp of potassium metabisulfite
> >
> >
> >>1 pk. Lalvin EC-1118 yeast
> >>3 tsp. Potassium sorbate to stablize
> >>
> >>Instructions on the juice can:
> >>Winemaking Process
> >>1. Sanitize all equipment and utensils with bisulfite solution
> >>2. Put straining bag in fermenter, add fruit and tie off bag
> >>3. Add all ingredients above line and stir well to make sure sugar is
> >>dissolved
> >>4. Cover with a damp cloth or fine mesh fabric and let sit over night to
> >>allow SO2 to be released.
> >>5. Sprinkle yeast on top of must. Temperature should be between 70 and
80.
> >>6. Next day, gently stir top half of “must” mindful not to stir sediment
> >>at bottom. Repeat daily until specific gravity lowers to 1.040 (4-5
days)
> >>7. When gravity reaches 1.040, remove bag of fruit. Press and strain
> >>juice from pulp and discard pulp. Rack “must” into secondary vessel, top
> >>up with water to minimize air space. Attach fermentation lock.
> >>8. Rack wine again in 3-4 weeks when gravity reads 1.010 to 1.000. Add 1
> >>tsp bisulfite solution per gallon of must.
> >>9. After wine is clear (2-3 months) stabilize to prevent renewed
> >>fermentation, sweeten to taste if too dry. Enhance flavor and aroma with
> >>natural fruit flavor at this time if desired. Bottle.
> >>10. Wine can be consumed at this point, but will benefit with aging of
> >>6-12 months.
> >>
> >>
> >>
> >>A. J. Rawls wrote:
> >>
> >>>I would really like to see the recipe.. The normal dosage for 5 - 6
> >>>gallons of wine is 1/4 tsp of potassium metabisulfite. Any more than
> >>>that may render your wine undrinkable.
> >>>
> >>>On Mon, 26 Sep 2005 16:41:00 -0400, DAve Allison
> > wrote:
> >>>
> >>>
> >>>>>I have started the cranberry wine from 2 - 96 oz cans of cranberries
> >>>>>(juice and fruit) and making 6 gallons (doubled the 3 gallon recipe
on
> >>>>>the can). I added the two white grape concentrate cans as suggested
> >>>>>below. The primary fermenter is bubbling nicely.
> >>>>>I noticed in the instructions when the specific gravity reaches 1.010
or
> >>>>>1.000 (originally at 1.100 and now in 4 days down to 1.080) I am to
add
> >>>>>6 tsp Bisulfite solution (6 tsp Sodium Bisulfite in 1 cup of water).
> >>>>>Reading Jack's website, it appears potassium metabisulfite works just
as
> >>>>>well, and I have that. Any one know if you use the same proportions?
6
> >>>>>teaspoons just like the Sodium bisulfite?
> >>>>>I think what I'm doing in this step is stopping the fermenting
process.
> >>>>>Am I correct in that thinking?
> >>>>>
> >>>>>learning so fast I'm afraid my head will burst. thanks for any
insights.
> >>>>>DAve
> >>>>>
> >>>>>DAve Allison wrote:
> >>>>>
> >>>>>
> >>>>>>Thanks, Ray, for the ideas.
> >>>>>>Actually, I am hoping to keep the cranberry without grapes and then
mix
> >>>>>>later if I have to. Maybe I'll do the 3 gallon and 2 one gallon
thing. I
> >>>>>>don't plan on using until Thanksgiving 2006.
> >>>>>>this helps. DAve
> >>>>>>
> >>>>>>Ray Calvert wrote:
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>>For fermentation, there is no problem with fermenting 5 gal's in a
6
> >>>>>>>gallon carboy. The head space will be filled with CO2. After you
> >>>>>>>rack it to bulk storage is where you will have to decide what to
do.
> >>>>>>>You will need to put it in something that is close to it's volume.
> >>>>>>>Probably get some one gallon jugs or a 3 and a couple of 1's.
> >>>>>>>
> >>>>>>>Another option: Cranberry makes a great wine but it can be
> >>>>>>>overpowering by itself. You might consider making it up to 6
gallons
> >>>>>>>by adding 2 cans of frozen Welch's Niagara white grape juice (not
more
> >>>>>>>than that) in a gallon of water to make up the 6th gallon. This
would
> >>>>>>>add some vinuosity and slightly cut the sharpness of the cranberry
> >>>>>>>without distracting from the cranberry character. Just a thought.
> >>>>>>>
> >>>>>>>Ray
> >>>>>>>
> >>>>>>>"DAve Allison" > wrote in message
> . net...
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>>Ok, so I'm not ready yet to crush my own fruit. Forgive me. I have
> >>>>>>>>successfully done 27 bottles of Shiraz from a wine kit, and the
Pinot
> >>>>>>>>Noir is ready for stage 2. So as my primary fermentor is empty, I
> >>>>>>>>started wondering around and ended up with Cranberry Fruit Wine
Base
> >>>>>>>
> >>>>>>>>from Homebrew Heaven. 96 ounces makes 5 gallons.
> >>>>>>>
> >>>>>>>>http://www.homebrewheaven.com/
> >>>>>>>>
> >>>>>>>>What I don't know - I have a 6 gallon carboy. Can I make 5 gallons
in
> >>>>>>>>it, and all will work out? Or should I buy 2 wine bases, and use 1
> >>>>>>>>1/6 of them to fill the 6 gallons up? Any thoughts?
> >>>>>>>>
> >>>>>>>>My neighbor is giving me 4-5 pounds of figs soon, so that will be
my
> >>>>>>>>real first experiment. Using Jack Keller's website for recipes. I
> >>>>>>>>have a 2 gallon primary and 1 gallon carboy ready to go.
> >>>>>>>>
> >>>>>>>>Again, you'all are just great for offering suggestions. It helps
us
> >>>>>>>>novices.
> >>>>>>>>
> >>>>>>>>Learned a lot in this forum,
> >>>>>>>>DAve
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>