As a newbie, I and finding that wine making is often unequal parts science, art, and opinion. In some recipes no k-meta/campden tablets are used, while in others it is used at the beginning and during every racking. In all three of my batches I have started with one campden tablet per gallon in the beginning, and allowed to sit for 24 hours before pitching the yeast. 2 batches are still in primary stages, but the recipe for my nana wine called for adding campden once the wine reached .099 or .0998. I did this, and was then going to add campden every other racking, and at bottling. However, the recipes for my strawberry wine and blueberry wine only call for campden at the beginning, and never after fermentation has stopped. I was going to use campden with these anyway, but thought I'd ask some opinions. Also, I have read that potassium sorbet will cause flavor issues over time, but some recipes call for it even when not being back sweetened. Any option on this? Sorry for the lengthy questions. And I appreciate any help.