hoplobster

Recipes 

Sorry if this has been discussed somewhere else, but I didn't find this topic anywhere...

How far in advance should I use campden tablets in my apfelwein? I may bottle Saturday or Sunday.

Thanks!

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Keg #1: The Pilsen Ale!
Keg #2: Sherwood Brewing Co. Irish Stout
On Deck: American Brown

david_42

Recipes 

24 hours is enough.

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rdwj

Recipes 

Just curious, why are you using campden tablets in apfelwein?

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hoplobster

Recipes 

Because I am going to add concentrate or a real sugar (not Splenda) for flavour and sweetness and I don't want to carbonate this batch and run the risk of having bottle bombs or gushers.

__________________

Primary: Empty :(
Secondary: (I don't believe in secondaries)
Keg #1: The Pilsen Ale!
Keg #2: Sherwood Brewing Co. Irish Stout
On Deck: American Brown

Smurfe

Recipes 

Campden tablets alone will not stop refermentation. You need to add sorbate as well if you are going to back sweeten.

Yooper

Recipes 

Yeah, what he said. Ale and wine yeasts are not inhibited by campden (unless it's a huge dose that you can actually taste), so if you bottle without sorbate, too, you'll have some bottle bombs. You should use 1 campden tablet per gallon, 2/3 tsp of potassium sorbate per 5 gallons (I think- check the dosage) and wait a few days to be sure the fermentation is truly stopped.

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