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Old 03-30-2013, 10:24 PM   #1
Thunder_Chicken
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Default Campden for Bottling Apfelwein

I made a 1-gallon batch of apfelwein that I plan to bottle in a few weeks. I plan to put the bottles into storage for a while (1 yr +) and was thinking of the use of Campden tablets to minimize oxidation and infection risk.

I believe the correct dosage is 1 tablet per gallon for this purpose (I understand that Campden is used to precipitate chlorine and chloramines at a much smaller dosage). Is this simply done at bottling? Crush a tablet, add it to bottling bucket, bottle as usual?


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Old 03-30-2013, 10:38 PM   #2
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Pretty much, it can be difficult to dissolve so I advise adding it to some hot water to help it along, be sure to stir well.


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Old 03-30-2013, 11:28 PM   #3
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Will this dosage kill the yeast?
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Old 03-31-2013, 12:28 AM   #4
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The dose rate for killing wild yeast initially is 1 tablet per gallon, but that is before the yeast are even introduced. I don't think you need that much at bottling to prevent oxidation. I'd go with about a quarter tablet in about 20 ml of warm water at most. Otherwise it will probably be noticeable.
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Old 03-31-2013, 12:44 AM   #5
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It's actually a little short of a gallon, about 0.85 gallons. If there is potential for this to influence flavor, then I might just bag the long-term aging idea and enjoy it in a few months.


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