Two tsps of meta sounds like an awful lot. I only use 1/4tsp/5 gallons

Valley Vintner made a spreadsheet for converting a refractometer to a
adj brix/sg reading. With a reading of 3@70deg you had an sg of 1.021
and an adjusted brix of 5.2. As someone else pointed out you can't go
by a refractometer brix reading alone. The alcohol throws it off.

So, given those numbers the blueberry wasn't done fermenting and is
restarted.

Andie Z wrote:
> I have been making wine for almost 50 years and never had this happen.
>
> I have six gallons of blueberry wine that has been fermenting for about nine
> months. It stopped after about four or five months and appeared to be
> finished.
>
> About a two months ago, I added 1 1/2 teaspoons of Potassium Sorbate and 2
> teaspoons of Potassium Metabisulfite to get ready to bottle. It started
> working and is slowly bubbling away. It tastes dry and quite good.
>
> I had a refractometer brix reading of approximately 3 when I added the
> Potassium salts. Our local winery owner told me that a few other people had
> the same thing happen to them. Is it possible that the Sorbate or
> Metabisulfite may act as a yeast nutrient of some sort?
>
> Does anyone have any ideas or suggestions? I want to bottle it.
>
>