I have a question about chemicals, I work in a food factory so I have access
to alot of chemicals i already have
citric acid
malic acid
tartaric acid
potasium sorbate
and sodium saccharin

my question is whenever I see something about sweetening wine it says add
one saccharin tablet but precisely how much is in one tablet? And the same
goes for the pot sorb how much would be needed to stop a fermentation. I
have about a kilo of each :-). They wont miss it they have several tonnes.