> Metabisulphite: I'm guessing that this is supposed to clear the wine
> of any foreign elements (i.e. other yeast strains).

No, this is the standard disinfectant/preservative used by winemakers
at various stages of the process. It is variably referred to as
"sulfite" or "SO2" or "meta." The key is to maintain as low a level of
this as possible while keeping the wine antiseptic. If the kit
provides a dose of this and instructs you to use it, I wouldn't drift
far from its recommendation.

> Chitosan: So this is suppsed to clear the wine but one of you
> mentioned that you let it clear on it's own.

As a general rule, wines should be allowed to clear on their own - and
clear they will. It just takes patience. We have all been there for
those first few batches, anxious and eager and wanting to "do
something" every day. Truth is that wine just takes time, and there
are very few things that truly can't wait 'til tomorrow (or next week,
next month...) once the wine is aging, sulfited, topped up, and
stable. Kits are designed to complete sooner, but that doesn't mean
they *need* to be made that way. My solution for this 'problem' is to
start another batch!

> my understanding is that the kits I am using are 80% juice &
> 20% water... Would I use 100% grape juice if possible or a dilution?

The kits involve a concentrated grape base, hence the water addition
(really a reconstitution). With grapes, you use 100% juice. The only
exception is for extremely sweet and/or acidic juice where water
dilution would bring the starting chemistry into line, but that is a
stylistic decision more than anything.

Roger
Quinta do Placer