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What is in the stuff we call "stabilizer". I understand it is used when you want the wine to be sweeter after the final racking. You add sugar and the stabilizer. Some people are highly allergic to campden tablets. I am not but do get a headache from wines containing it.

Hi, I am getting back into the hobby of winemaking after two decades. I found my old balling saccharometers but have no clue how to read them. Is there a guide somewhere. I have three of them. The one that has the graduations of 0 through 8 when it put in 60 degree farenheit water read zero...