Ok I am alittle confused as to what order I do this in. I am thinking of using my KC packets I purchased first and let it clear for a couple weeks and then I have some potassium sorbate and metabisulfite that I want to add to stabilize it after it clears. Am i going in the right direction??? I never worked with any of these chemicals before and dont wanna mess anything up. I have 30 gallons of merlot,5 gallons of zinfandel and also 5 gallons of muscato. I purchased it as juice. By the way my Merlot consists of about 80% merlot and 20% pinot noir. The only one im looking to sweeten is the muscato possibly depending on how it tastes at the time. Thanks in advance!