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)