1) It would be nice to have more info about your process before answering. Since I add K-meta to wine that is not yet clear, I would be waiting at least till it clears.
2) Never be in a rush to make wine. It's a procrastinator's dream.
3) And most importantly.....despite rumours to the contrary, K-meta DOES NOT KILL yeast.
Like Steve said, K Meta does not kill yeast. What it does is stun it so that the yeast will not work until sulfite levels drop back down below that particular yeasts threshold. Wild yeast has a lower tolerance and that is why we add the sulfite upfront so that it will stun the wild yeast and then we add our preferred wine yeast which has a higher tolerance and can handle the amount of K-meta we added thus taking off.
I have racked the wine(strawberry 3.5 gallons) about 5-6 times and it has been sitting for about 8 months, i believe fermentation has stopped.. its clear as hell.. lol i hope it has "im still a neewb".. I have heard horror stories about bottling to soon and wine corks flying, thus this question. i have read up and figured i should use 1/8 tspn to my amount of wine.. that`s as far as i have gotten..