Also available at a lower cost per dose as a pure powder with a free 1-tablet scoop. See my other items.
Campden Tablets are Potassium Metabisulfite in a pre-measured easy-to-use tablet form. Campden is used to prevent oxidation and growth of wild yeast and bacteria in must. One tablet in one gallon of must yields 75 ppm total sulfur dioxide. Crush into a powder before using. Beer brewers also use Campden tablets to remove chlorine or chloramine from their brewing water.
- 200 Tablet Pack: low cost per tablet cost at 4 cents each.
- Prevents Wild Yeast, Vinegar, Bacteria and Oxidation in Wine.
- Just Potassium Metabisulfite in tablet form.
- Clears Chlorine from tap water and wine.
- Add to strike water to remove ‘bandaid’ taste issues
Made from potassium metabisulphite, Campden Tablets were originally developed in the town of Chipping Campden in England to preserve fruits and vegetables. The Boots Company was the first to market them as a convenient way to accurately sulphite wine. Sulfur Dioxide, or SO2 “Sulfites” inhibit wild yeast and harmful bacteria in the 24 hours prior to fermentation to give your special wine yeast the competitive advantage, eliminate chlorine, and help retard oxidation just prior to bottling. Campden Tablets prevent failed batches. Some commercial wines contain over 1000 ppm sulfites. Yuck. Lets make our own wine and try to keep the final SO2 in the range of 150-300 ppm. Also useful for dechlorinating water use 1 tablet per 20 gallons.
Recommended usage is 1 tablet per 1 gallon of wine. As soon as you put your fruit and other ingredients in the primary add one tablet per gallon. Crush the tablet(s) and dissolve in a little water then stir them in. A spoon in a teacup makes a good crusher. Stir, cover, and wait 24 hours before adding the yeast. Releases sulphur dioxide, which sterilizes your must. Each tablet imparts 30 ppm of free SO2 leaving 75ppm total behind. May be used every other racking and at final racking to retard oxidation.