Ok, first off I used my auto siphon correctly for the first time and it works like a charm. No puddles of wine on the floor. Thanks to all that helped me figure this out in a previous thread.
On my first raspberry wine I only ended up with 3 liters so I compensated on this batch and ended up with an extra 1 1/2 liter bottle that I will put in the fridge for testing purposes.
Now on to my questions:
1. I started this batch 8 days ago. It started quite quickly and was really foamy for the first 3 or 4 days. Before racking into the secondary today I tried to determine it's SG. The float kept wanting to cling to the side of the plastic tube it came in. I spun it remove air bubbles but it kept wanting to attach itself to the side. The best figure I came up with was .998 - is this good, bad, or indifferent? I don't have a starting figure. I didn't want to end up with another small 3 liter batch. What can I say?
2. Was I correct in adding a crushed campden tablet to the secondary at this time? And 2 - 3 months down the road before bottling add a crushed campben tablet (metabisulphite) and also the potassium sorbate before sweetening? They both do the same thing? Preserve and stop fermentation? If so why use 2 different items?
3. Using honey instead of sugar - is the amount of honey used the same as the sugar? (the same pound for pound?). Is there any wines that using honey would be adverse?