Description
Vinoferm Campden 1 kg – potassium metabisulphite for beer, wine and cider
Campden (potassium metabisulphite) is used to stop fermentation and kill wild yeast, and to prevent oxidation in beer, wine and juice. It is therefore often called a fermentation stopper, and is commonly used together with Sorbistat, which prevents renewed fermentation. Campden can also be used to sanitize equipment, together with citric acid. The 1 kg pack suits those who use a lot.
Dosage
- Wort, must and wine: 1 g per 10 litres
- Equipment: 1–2 g Campden and 0.5 g citric acid per litre of water
Always use Campden together with acid when sanitizing equipment.
Frequently asked questions about Campden
What is Campden?
Campden is potassium metabisulphite. It stops fermentation, kills wild yeast and prevents oxidation in beer, wine and juice.
How much Campden should I use?
In wort, must and wine, dose 1 g per 10 litres. To sanitize equipment, use 1–2 g Campden and 0.5 g citric acid per litre of water.
Can I use Campden in apple juice before fermentation?
Yes. Campden kills wild yeast in the juice. Wait at least 24 hours with a cloth over the vessel before adding the yeast.
What is the difference between Campden and Sorbistat?
Campden stops fermentation and kills wild yeast, while Sorbistat prevents the yeast from starting a new fermentation. They are often used together.
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