5
votes
Do campden tablets expire?
They should last at least 50 years, maybe hundreds. I've been using mine for 20 years.
David M. Taylor
B.S. Chemical Engineering
Michigan Tech
Class of 1997
- 3,417
4
votes
Neutralizing yeast prior to backsweetening
CO2 bubbles doesn't necessarily mean that fermentation is ongoing. Bubbles are not all released at once. For example, with red wine kits, instructions often mention to stir for several minutes to ...
- 4,806
4
votes
Do campden tablets expire?
Campden tablets consist of sodium metabisulphite (an inorganic salt used as a preservative with no expiry date) and a binder, typically lactose or starch which also doesn't go off. Normally lactose ...
- 2,480
3
votes
Add campden and bottle right away or should I wait?
"should add campden tablets before bottling wine" might be a bit of an exaggeration, though they can be beneficial in case you want an extra insurance that nothing will go wrong while your ...
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3
votes
Why is Campden sold in tablet form?
The answer is in the Wikipedia article you referred to: the rest is filler, an inert ingredient which has no influence in the process.
It seems that this specific form of metabisulphites is something ...
- 3,655
3
votes
Do I have to use Campden tablets every time I expose my wine to external factors?
You said you added Campden and potassium metabisulfate. Did you know they are the same thing? (Sometimes they are sodium metabisulfate, but do essentially the same thing)
Wine is not beer. Do not ...
- 3,012
2
votes
Campden and Pectic enzyme
Are you starting a brew or finishing one off?
Rule of thumb to keep handy when using any kind of enzyme in brewing; enzymes are proteins and proteins don’t mix well with bentonite or with sulfur ...
- 511
2
votes
Stuck second fermentation - suphites to blame?
Campden tablets are usually Potassium Metabisulfite .It works by depriving organisms of oxygen, kinda like how halon puts a fire out. For yeast it means it doesn't have what it needs so it's waiting, ...
- 18.5k
2
votes
Accepted
Stuck second fermentation - suphites to blame?
The temperature could be a factor, make sure your bottles are stored at a correct temperature (see the yeast package for ideal temperature).
It is possible that the SO2 did not evaporate as much as ...
- 4,806
2
votes
Do campden tablets expire?
My stock is about 12 years old, and the tablets still do their job, removing chlorine and chloramines.
- 531
1
vote
Why is Campden sold in tablet form?
The Campden tablets I use in Australia dissolve in my strike water, so I don't understand why they would need to be crushed.
- 531
1
vote
Add campden and bottle right away or should I wait?
You don't have to add Campden, only if your recipe calls for it or if you plan to age your wine and preserve it for a longer period of time. Remember that metabisulphite is naturally present in grape ...
- 4,806
1
vote
Are campden tablets necessary?
Campden (or rather sodium meta-bisulphite, which is its active ingredient) serves multiple purposes in wine making. It removes chloramine from municipal tap water, but in your case that is unnecessary ...
- 2,480
1
vote
Do campden tablets expire?
if they have remained bone dry and away from air, they should be fine. If they've gotten moist or haven't been sealed properly in a right sized container, then they will have slowly gassed off their ...
- 975
1
vote
Proper use of campden tablets in a recipe that calls for the staggered addition of a sugar source
You should be totally good to go using the maple syrup without any treatment, because it has been simmered for quite a long time to make it into syrup. No worries there so long as your syrup folks ...
- 368
1
vote
Accepted
Proper use of campden tablets in a recipe that calls for the staggered addition of a sugar source
OK... Let's think about this critically. Suppose your maple syrup had some stray yeast in it. What would happen? Well, yeast eats sugars and burbs CO2 and pees alcohol. What does that mean for your ...
- 1,152
1
vote
Accepted
Back sweeten Wine Question
Sparkaloid, acording to the SDS, is composed of, "natural diatomaceous earth - amorphous silica (CAS number 1344-95-2) , alginates". None of these really interact with sodium metabisulphite or ...
- 5,631
1
vote
How to Bottle Brewed Tea
Given your recipe has fruit. I would make sure everything reaches a boil for 3 minutes, or at least a pasteurizing temp around 160°F, then bottle hot into mason jars.
Campden may be an option if ...
- 18.5k
1
vote
Recommended dose of Campden Tablets to remove chloramine
Thanks, jsled. Here is the PDF that outlines the specifics from your link. The discussion of Campden Tablets begins on Page 23. Page 24 is where the 20 gallon recommendation appears.
An important ...
- 11
1
vote
Recommended dose of Campden Tablets to remove chloramine
The source I've used is this ProBrewer thread and comment (#3) which references AJ DeLange's defunct web site, archived here.
The tl;dr version is: 30mg of sodium metabisulfite or 35mg potassium ...
- 10.1k
1
vote
Rhubarb wine colour lost after additives introduced
I performed my first rack on some muscadine wine. I had 5 Camden tablets crushed and diluted in jug #2. Jug #1's content was deep pink. The content in the siphon line was pink. As soon as the wine ...
- 11
1
vote
Can I ferment mead without campden tablets?
I have made honey mead pasteurizing it and without. There is significant taste in both. The unpasteurized mead has more depth of flavor than the pasteurized mead.
Almost all of us buy honey from the ...
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