First, I wanted to thank all the member's who's posts I have read the past months as I am working on my first efforts at winemaking. I made two 5-gallon batches (on FWK Tuscon and one WE Chard batch) last March. I am getting ready to think about bottling them soon. My main question is, up until this point I have used Sanstar to sanitize my carboys when racking. For bottling I am thinking it would be better to use SO2 based sanitation. (Correct me if I am wrong). Anyway, I have the gadget that pumps the sanitizer into the bottle attached to a bottle tree. What I can't seem to get solid information on is what is the ratio of Sodium Metabisulphite to water to use. I plan on letting the bottles sit for at least 4-6 months before opening (for the red), probably 1-2 for the Chard (to get to at least 1 total year). Any input on a good ratio? As I stated, this is my very first wine batch, so some groping in the dark is occurring, so any tips or tricks would also be appreciated. Thanks.