Campden Tablets (PS115) release sulfur dioxide when dissolved in a liquid. They are added in small doses directly to fresh juices 24 hours before adding yeast. This is to destroy any wild molds and bacteria that may have been on the fruit. Campden Tablets are also used in stronger doses with water as an equipment sanitizer. You can use it to sanitize fermenting vessels, hydrometers, wine bottles hoses or any other glasses, metal, plastic or wood that comes into contact with your wine. Each tablet equals 1/16 teaspoon of sodium metabisulfite and will impart approximately 75 parts-per-million of sulfur dioxide (SO2) to each gallon of wine. Campden Tablets come with complete directions for use. Each jar contains 100 Campden Tablets.
To Purify Juice: Add one Campden Tablet per each gallon of juice, or for each 8 gallons of crushed fruit. Crush your tablets and pre-dissolve them in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 hours before adding yeast. For over-ripe and potentially moldy fruits, double the dosage.
To Sanitize Equipment: All equipment should be cleaned with soapy water first and then crush and dissolve 16 campden tablets per each gallon of water. Also add ½ teaspoon of Citric Acid. Next you will want to sanitize your fermentation vessel by putting in 2 to 3 inches of solution in the bottom of the vessel. Seal the vessel air tight for 20 minutes to allow the fumes from the solution to permeate the inside walls.
At Bottling Time: Add one Campden Tablet per each gallon of wine to preserve its color and flavor. Crush tablets and pre-dissolve them in a small amount of the wine first. It is also recommended at this time to add Potassium Sorbate to eliminate re-fermentation. Bottle immediately after adding.
Ingredients: Anhydrous sodium metabisulfate (CAS 7681-57-4) (Na2S205)
Q Colton (Bent, NM)
I normally freeze my fruit until i am ready to make the wine. Do I need to thaw the fruit before I add the Campden Tablets to kill the wild yeast and bateria?
No, you do not need to allow the fruit to thaw before adding the Campden Tablets. Campden Tablets work based on moisture not temperature, so it if fine to add them to frozen fruit.
Customer Reviews"Very Good" Review by Wino (Posted on 9/7/14)
Ben using this in my wine for the past 30 years."Camden Tabs..." Review by investor (Posted on 9/2/14)
After harvesting muscadines I am confident the bacteria and contaminates of nature are taken care of with the use of these tablets. So thankful for the chemistry of wine making made easy through E.C. Kraus."most important ingredient" Review by Jay (Posted on 10/13/13)
I think most people would say yeast is the most important ingredient in winemaking. I am, I think, one of the few people who would say food grade bactericides are. I say this because without it, but with yeast, you have nothing that can be safely drank. But, with it and without yeast at least have have a palatable juice. Naturally, with the two you are on your way to fabulous wine!"Great product" Review by Hank (Posted on 2/19/13)
I haven't lost a batch of wine yet."Worked great far as I could tell on my 12gal of wine I just made" Review by Vance (Posted on 2/10/13)
Used it worked great on my last wine I made"well needed" Review by woosley (Posted on 9/23/12)
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