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Old 02-28-2012, 01:21 AM   #1
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Default When to use a campden tablet?

Hi guys, I tried to search for the answer to this but couldn't quite find the answer. What I'm wondering is how many and when do I add the campden tablets. I just racked it over to clear more and added one crushed tablet to the mix. Does it need more and when and how many? Thank you guys for the help!


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Old 02-28-2012, 01:32 AM   #2
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Campden is used for a couple of reasons- one is when the must is made, to kill wild yeast and bacteria. After that, it's used as an antioxidant and preservative. In order to acheive that, the goal is to keep 50 ppm of so2 in the wine. If you don't have a meter, the best guestimate is to use one campden tablet (crushed and dissolved) per gallon of wine at every other racking, and at bottling.


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Old 02-28-2012, 01:49 AM   #3
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So since I only added one I should and five more for six gallons? And thank you for quick replay
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Old 02-28-2012, 01:50 AM   #4
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Quote:
Originally Posted by pizzaisgood View Post
So since I only added one I should and five more for six gallons? And thank you for quick replay
Yes. Crush them and dissolve them in 1/4 cup boiling water and gently add it.
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Old 02-28-2012, 01:53 AM   #5
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Ok and thank you yooper for helping to learn me. I really appreciate it.


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