Description

50 Campden Tablets

Campden tablets are pre-measured doses of Sodium Metabisulfite (or sometimes Potassium Metabisulfite). They act as a source of sulphur dioxide (SO2), which serves as both a sterilant and an antioxidant.

Campden Tablets for use in winemaking to sanitize fruit must or to preserve wines/ciders. Simply crush and dose as per instructions on label. Approximately 100 tablets in a tamper proof and resealable tub. Contains sodium metabisulphite.

How do they work?

By using Campden tablets, brewers can halt the wine’s fermentation process before the yeast converts all available sugars, allowing them to control the final product’s sweetness. It is not true that Campden tablets cannot halt fermentation. However, adding enough Campden tablets to render the wine undrinkable would be necessary. Brewers can also use potassium sorbate in conjunction with Campden tablets to greatly reduce the yeast population and prevent it from reproducing. Without the addition of potassium sorbate, the yeast population will only be stunned and eventually repopulate if provided with enough fermentable sugars.

Campden tablets also aid to preserve the wine during storage. This will help the wine to stay in the best possible state.

While they are incredibly useful, using them alone to halt a fermentation (as mentioned in your original sentence) is actually a common myth. Here is the lowdown on what they are and how to actually use them:

The Great “Halting” Myth

Contrary to popular belief, Campden tablets alone do not stop fermentation. The Reality: They “stun” yeast but rarely kill it entirely. If you add them to a sugary wine, the yeast will likely wake up later and start fermenting again (potentially causing exploding bottles).

The Fix to truly stopping fermentation and “back-sweeten” wine, you must use Campden tablets in combination with Potassium Sorbate. The sorbate prevents the yeast from reproducing, while the Campden tablet stabilizes the environment.

Their Real Superpowers

• Dechlorination: This is their “secret” use. Adding just half a tablet to 20 gallons of tap water instantly removes chlorine and chloramines, which otherwise cause a “plastic” or medicinal off-flavour in beer.

• Sanitizing Fruit: If you are using fresh grapes or berries, you add crushed tablets to the “must” (the unfermented juice) 24 hours before adding your yeast. This kills off wild yeast and bacteria so your chosen yeast has a clean slate.

• Preventing Oxidation: When moving wine from one container to another (racking), adding a tablet protects the liquid from oxygen, which keeps the colour bright and the flavour fresh.

TIPS

Always crush the tablets into a fine powder before adding them. They don’t dissolve well on their own, and you’ll end up with a sad, lonely tablet sitting at the bottom of your fermenter while your wine oxidizes.

One final note: If you’ve ever seen “Contains Sulphites” on a commercial wine bottle, Campden tablets are the reason why! Some people are sensitive to them, so it’s always good to let your friends know if you’ve used a heavy hand.