Hey im looking to make my second batch of wine. This time im going to try to make a champagne. I found white grape juice very cheap without sorbate. However, it does say it was treated with K meta. Should I not put in campden tablets of my own? Should I air it out before to make sure there isnt too much residual sulfite? I am very familiar with the fermentation process. For champagne however I was planning to wait till it stops bubbling then bottle and add 15g of sugar and a bit more yeast to each. I will have the appropriate bottles corks wire and foil. Do all this sound right? there arent very many threads on champagne. thanks.