Like to know if I have a problem? I have been making wine for 6 yrs. And have NEVER added metabisufife powder to my wine. When you folks talked about potassium metabisuFITE, (Pete) I though you were talking about campden tablets,(potassium metabisulpHITE) It is the same. BUT, Campden is 30 ppm free SO2. While metabisulfite is100 ppmof free SO2. Have I messed up. ONLY adding 1 campden tablet per gallon before bottling? And NO potassium metabisufite? I know there are much the same thing. BUT one ie 3 1/2 times stronger. Could this be the problem I have with gas. Or do I have to worry about having enough metabisulfite in the wine I already have bottled? I have 6 gal. that has been bubbling for 6 months. It tastes good. Just would n`t quit gasing? Badhabit