kmeta

Last night I used a stir-spoon on my young (1-day old) fermentation (a kit) without having rinsed off the kmeta that I had sprayed on it to disinfect it. Is this harmful to the yeast cells which are in the process of reproducing? We're talking about a very small amount, but still, I need to...

I have a batch of cider that's almost ready for bottling, and I'm going to carbonate it naturally by adding some apple juice concentrate right before filling the bottles. Do I add kmeta as well for protection or do I skip it to keep the yeast active?

Potentially stupid question, but does one add kmeta to mead once fermentation is done and it's gone dry? Or is that just a grape/fruit winemaking thing? I would assume you would want to add kmeta to prevent oxidation during bulk aging, but I haven't been able to find a reference saying to do so...

Well there was a splash of mold in my fermentor and I am making my first wine kit so I didn't want there to be any trouble. I decided against using boiling Hydrochloric acid to sterilize and went for the next best thing... Bleach. Someone here in another thread had a link to a brewtalkradio...