Ive made several batches of fruit wine now and it seems some of you out there add kmeta before pitching the yeast and some do after the primary fermentation is complete. Ive been told and agree that kmeta can add some off flavors and aromas if put in before the fermentation. How many of you use it before or after and please tell me your thoughts and experiences if you don't mind. Im trying to improve the fruit wine i make.