Description
Campden Tablets 100 pcs – sodium metabisulphite for wine, cider and must
Campden tablets are used in wine and cider making to sanitize fruit must and to preserve finished wine and cider. Sodium metabisulphite stops fermentation and kills wild yeast, and it also helps prevent oxidation. This is why Campden is often called a fermentation stopper. Crush the tablets and dose according to the instructions on the label.
Features
- Approx. 100 tablets (50 g)
- Contains sodium metabisulphite
- For wine, cider, must and juice
- Often used together with Sorbistat (potassium sorbate)
Frequently asked questions about Campden tablets
What are Campden tablets used for?
To sanitize fruit must before fermentation, to stop fermentation and to preserve finished wine and cider. They also help prevent oxidation.
How do I dose the tablets?
Crush the tablets and dose according to the instructions on the label.
How long should I wait before adding the yeast?
If you treat fresh must with Campden, wait at least 24 hours with a cloth over the vessel before adding the yeast.
Can I use Campden together with Sorbistat?
Yes, they are often used together. Campden stops the fermentation, and Sorbistat prevents the yeast from starting a new fermentation.
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