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It's going to be about 11% abv still apple wine fermented with spices. How much metabisulfate should I add at the time of bottling to keep it fresh at room temperature for a while? Thank you.

How often do you calibrate your pH meters? How often do you use them?

Hi everyone. The name is Alex and this is my first post. I have made cider only twice, both times using Red Star Champagne yeast and fermenting it up to 12.5% alc. As a source I took apple juice consentrate. I'm wondering if someone has an experience fermenting cider without cultured yeast...