How do you know when your wine is done fermenting?
Buy checking it with a hydrometer. After about 4 weeks you will see that it will read less than 1. Add campden tabs, rack and allow it to clear.
What do campden tablets do? i have already racked it once and suppose to do it again in a few days but never new about campden tabs!
after it has fermented out add them they are simply 1 gal dose of potassium metabisulfite.
Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine.
The typical dosage is 1/4 tsp potassium metabisulfite per six-gallon bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation; then 1/2 tsp per six-gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild yeasts, bacteria, and fungi. This is called 'stabilizing'. It is also used to neutralize chloramine that has been added to tap water at the source as a disinfectant. It is used both by homebrewers and commercial brewers alike. It is not used as much for brewing beer, because the wort is almost always boiled, which kills most microorganisms anyway. It can also be added to strike water (the water used to mash the barley) in order to remove chloramines which can cause phenolic off flavors in beer