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I was browsing forums looking for any new tips to prevent wine from becoming vinegar (My last batch was ruined and want to make sure that does not happen again) and I stumbled cross this mysterious comment

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The user who posted it is no longer active, and the website will not let me post on this chain. Does anyone know what this mysterious KM is, and if it really completely removes the chance of making vinegar?

Thanks im advance!

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Based on the little bit of context I'm going to guess this is an odd/inaccurate shorthand for potassium metabisulfate.

Although the real shorthand is K₂S₂O₅ they're likely using k to represent potassium and m for the metabisulfate.

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  • Thanks! I am guessing I add this AFTER fermentation is complete, correct? – Flotolk Jul 6 at 20:49
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    For stabilizing a fermented wine- yes you would put it after fermentation is complete. – rob Jul 7 at 12:48
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    I'd add that it is very common to see potassium metabisulfite referred to as KMS – Franklin P Combs Jul 8 at 1:38
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    Interesting, coming from brewing I normally have just called it "Campden" or "campden tablets" as thats how it's typically sold in shops. Although I agree that KMS makes a lot of sense. – rob Jul 8 at 16:51

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