All the kits that I've done already include far more potassium
metabisulfite than is necessary to adequately protect the wine, even
in the scenario you described. After doing several kits (and now
several batches of wine from fresh grapes) and measuring the SO2
levels in order to determine how much K-metabisulfite to add, I've
only ever used a small fraction of what is included in a typical kit.

I certainly would not add an entire additional teaspoon -- my educated
guess in that scenario (where you added all the kit plus a teaspoon)
is that you'd end up with 300-400 ppm. Based on the typical pH of a
finished kit wine, you only need roughly 10% of that under normal
circumstances.

Cheers!
Richard

"BooBoo" > wrote in message news:<63qZb.5750$C21.3810@fed1read07>...
> What if I used camden tabs?
>
>
>
> "Don S" > wrote in message
> om...
> > > >> As for adding a little more pot met, yes, I do.
> > > >
> > > > How much would you add for 6 gallons.
> > >
> > > A teaspoon should do it.
> >
> > Wouldn't that be alot considering he also added the
> > package of potassium meta that came with the kit?
> > I'd think an additional 1/4 tsp would be about right.
> > According to Jack Keller's site 1 tsp would raise
> > 5 US gal to ~180 ppm:
> >
> > Potassium metabisulfite, 1/4 teaspoon = 225 ppm in
> > 1 gallon, 45 ppm in 5 gallons
> >
> >
> > Don