I would like advice on how to add sulfites just before bottling. I would like to add only the minimal amount to keep it stable for traveling and perhaps aging a few years. I have two 6 gallon carboys of Pinot Noir red wine and two 6 gallon carboys of Pinot Noir rosé. I haven’t added any sulfur through the winemaking process so far and it’s almost ready to bottle. I’m thinking maybe 30 or 40ppm would be enough? Do I just add powder to the carboys or do I dissolve it in water first? About how much should I add? Any advice is much appreciated! Thanks!