[robsauce]

Finally ready to backsweeten but I need to stabilize first. I picked up some potassium metabisulfate and potassium sorbate. Do I just add the required amount of each to a clean carboy and rack on top of it? Or is it best to dissolve either in water first? Or is there a different method I should use?

[psolio]

I have no problems with just adding it to the wine, dry. A good stir will dissolve most and the rest will dissolve over the next 24 hours or so.

[fatbloke]

done this both ways i.e. as per what psolio says and also by dissolving it in a little water.

Oh and also I've racked straight ontop of it, then added the back sweetening agent, but I've also added the sorbate/sulphites and then left it a couple of days, just to let them do their thing before adding the back sweetening agent etc

And yes, that's mostly with meads which dont seem to oxidise like a wine would.......

regards

fatbloke