I have a third iteration (3rd year in a row) started on a Blackberry Bretted Saison. The Saison will receive post-fermentation a few pounds of fresh blackberries and a not yet determined brett strain. I want to dose the blackberries with some Campden tablets or powdered Potassium Metabisulfite or Sodium Metabisulfate. I don't know for sure how many pounds of Blackberries I will receive next month (my brother in-law has a patch growing wild behind his property, so I have had 12 pounds in the first year and about 8 pounds last year, the second year). My question is how does one dose the fruit on a per pound basis. The first two iterations were not dosed at all, but I want to better control the Brett character and hope to eliminate other wild yeasts or bacteria... Is it possible that a dosing table exists out there among the sour/mixed fermentation beer/mead/cider community? Also, how long does it take to eliminate the unwanted bugs to become safe to add the Brett strain? Thanks in advance for any suggestions on this.