How Much? Stabilizing Raw Fruir Per Pound

[Indie]

I'm sure I've read this on here before, but for the life of me now can't seem to find it - how many campden tablets or potassium bi sulfate per pound of raw fruit to stabilize?

I'm breaking up my 6 gallon bochet (https://www.homebrewtalk.com/f30/multi-honey-bochet-suggestions-295073/) into 1 gallon batches to test flavor additions, of these one will get 1# of blackberries. I think my abv is high enough (about 11%) not not worry about the wild yeasts taking off, but on sampling it's so good now that I don't want to run the risk of any wild yeasts messing it up.

Thanks!

 

[Indie]

I wound up hitting it with 2 campden tablets and letting it sit for 24 hrs, I figured that would be good enough.