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Questions tagged [campden]

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9
votes
5answers
13k views

Can I ferment mead without campden tablets?

I think that campden tablets lend an odor to my mead that requires my letting the wine breathe for a while. I get headaches from this too. Assuming I'm right about this, would pasteurization of the ...
6
votes
5answers
1k views

Do campden tablets expire?

I have a few campden tablet left over from a mead I made 10 or so years ago. Are they still good? Do the lose efficacy? Edit When I google the subject, I find lots of links saying, Throw them out ...
5
votes
3answers
22k views

Alternatives to campden tablets

I'd heard (3rd-hand information, don't know how reliable it is) that aspirin (Bayer's original brand) can be used as a suitable substitute for campden tablets. Does anyone know how well this works? I ...
5
votes
3answers
8k views

Campden Tablets to Control Final Sugar Content

I've used Campden tablets per a recipe for cider to prepare the unpasteurized cider before pitching yeast, but recently came across the following in Wikipedia: Campden tablets are also used towards ...
4
votes
1answer
343 views

Will Campden disinfect flavoring additions in a primary?

I know that adding Campden kills yeasts. But I read recipes for beers that talk about soaking additional flavoring agents (like coffee beans and chocolate nibs) in vodka to disinfect them, before ...
4
votes
1answer
110 views

Neutralizing yeast prior to backsweetening

It’s coming up on the third week of secondary for my first mead batch and my intention was to sterilize the yeast culture with campden tablets and potassium sorbate. I added the correct dose of each ...
3
votes
3answers
664 views

Using Campden in water

I am using campden in water to remove chlorine and chloramine. I have heard that it may inhibit the yeast. Should I leave it any length of time after use in order to minimise yeast inhibition?
3
votes
2answers
220 views

Stuck second fermentation - suphites to blame?

I'm making a sparkling elderflower wine. It's in a 25l plastic bucket with a trap. The first fermentation went well. I racked it, added sulphites (Campden tabs), added fining, left for a couple of ...
3
votes
1answer
2k views

Why is potassium metabisulphite preferred to sodium by some sources?

I have read a number of sources that recommend the use of potassium metabisulphite or potassium-based campden tablets in preference to their sodium-based equivalents (e.g. Jack Keller states that he ...
3
votes
2answers
844 views

Proper use of campden tablets in a recipe that calls for the staggered addition of a sugar source

I'm very new to all this, but is my intent to brew an oaked apple maple acerglyn by slightly altering this recipe. My plan is to brew about five gallons--as per the recipe--but utilize an appropriate ...
3
votes
1answer
2k views

How much Potassium (or sodium) metabisulfite to remove chloramine?

I have a small jar of powdered Potassium Metabisulfite and Campden tablets that are Sodium Metabisulfite. The tablets are 550mg. I have seen on this forum that these chemicals, when added to your ...
3
votes
2answers
195 views

Back sweeten Wine Question

I am an avid brewer but have just finished fermenting my 1st muscadine wine. It has been fermenting for 6 months and has been racked once. Even though it's really clear I just added sparkaloid along ...
2
votes
2answers
685 views

Rhubarb wine colour lost after additives introduced

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink ...
2
votes
2answers
2k views

Possible failed ferment: re-boil or campden + re-pitch?

On Saturday I brewed my 89th batch, an all-grain Irish Red Ale, SG 1.049. Pitched Wyeast 1084 from an "Activator" smack pack dated May 2012 that I'd struck around eight hours earlier, then aerated ...
2
votes
1answer
129 views

Do I have to use Campden tablets every time I expose my wine to external factors?

So, I'm pretty concerned about infections, seeing as my very first try ended in sauerkraut-smelling disappointment. I've got a gallon of quite sweet kiwi wine at about 16.5% ABV. The fermentation is ...
1
vote
2answers
2k views

Campden and Pectic enzyme

I read a recipe specifying that pectic is to be added 12 hours after the addition of Campden. Until now I've been mixing in all my additives at the same time, and haven't had any problems. My ...
1
vote
2answers
1k views

Recommended dose of Campden Tablets to remove chloramine

I'm trying to determine the proper dosage of Campden Tablets to remove chloramine from water. I keep seeing 1 tablet per 20 gallons posted all over brewing forums, but I never see a source for this ...
1
vote
2answers
103 views

Are campden tablets necessary?

I use distilled water in wine making. Is campden necessary when I use distilled water?
1
vote
1answer
508 views

How to Bottle Brewed Tea

Hi I'm planning to sell my tea(brewed tea + sugar + lemon/fruit extract) product in bottles(Plastic or Glass) but since it's brewed tea it only last for 12hrs before funky smell comes out. Is there a ...
0
votes
1answer
2k views

When should I add campden tablets?

So I'm still pretty new to home brewing, I recently finished my first batch of cider from a kit and the end results where ok. Nothing amazing, but it was something I made and feels extra rewarding. ...