So, I'm pretty concerned about infections, seeing as my very first try ended in sauerkraut-smelling disappointment. I've got a gallon of quite sweet kiwi wine at about 16.5% ABV. The fermentation is now stopped by cold crashing followed by dose of Campden and potassium sorbate. However, the wine refuses to clear, so I was hoping to help it with some fining agents.
Normally I assumed that I should add Campden tablets anytime I open the carboy to prevent infections. However, that means I've added quite a lot already (I think 3-4 tablets for this one gallon over its lifetime) so would like to avoid adding more. Is it ok if I introduce the fining agents without a prophylactic Campden tablet? What about when bottling? Do I have to Campden my wine again to avoid accidental infection?