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Thanks to everyone for the input. I think I will stay with the Campden for this batch as that is what I have. I will add potassium sorbate prior to bottling.

Thanks for that information. It will be hard for me to bulk age this first batch beyond three months - I'm ready to drink it now. So, other than topping off the carboy and maybe imparting some of it's own characteristics to the wine, are there any benefits from the stabilizers in the store...

I'll introduce my self here although I'm aware there is a separate thread for that. I have been making beer for a while - only one or two gallons at a time and have accumulated enough apparati to to take a whack at simple wine making. I have lurked here for a month or so and have learned quite...