Description
Vinoferm Campden 100 g – potassium metabisulfite
Campden (potassium metabisulfite) is used in wine, cider, beer and juice to kill wild yeast and prevent oxidation, and as a stabiliser once fermentation is finished. Campden stops fermentation, which is why it is often called a fermentation stopper. It is often used together with Sorbistat. Combined with an acid such as citric acid, it can also be used to sanitize equipment. This is a 100 g pack from Vinoferm.
Dosage
- Wort, must or wine: 1 g per 10 litres
- For equipment: 1–2 g Campden + 0.5 g citric acid per litre of water
Always use Campden together with an acid when sanitizing equipment.
Technical data
- Contents: potassium metabisulfite
- Pack size: 100 g
- Manufacturer: Vinoferm
Frequently asked questions about Campden
How much Campden should I use?
In wort, must or wine, the dosage is 1 g per 10 litres. To sanitize equipment, use 1–2 g Campden and 0.5 g citric acid per litre of water.
How long should I wait before adding yeast?
If you treat fresh must or juice with Campden, wait at least 24 hours with a cloth over the vessel before adding the yeast.
Why must Campden be used with an acid on equipment?
The acid releases the sulphur dioxide that does the sanitizing. That is why Campden should always be mixed with an acid, such as citric acid, when sanitizing equipment.
Can Campden be used to stop fermentation?
Yes. Campden stops fermentation, which is why it is often called a fermentation stopper. It is often used together with Sorbistat, which prevents the yeast from starting a new fermentation.
What is the difference between Campden and Sorbistat?
Campden (potassium metabisulfite) stops fermentation, kills wild yeast and bacteria and protects against oxidation. Sorbistat (potassium sorbate) stops the yeast from multiplying and starting a new fermentation. They are often used together before back-sweetening.
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