Originally Posted by bregiz
So you are saying that adding campden does not effect wine yeast negatively at all? If this is the case I will be changing my general procedures in the future given this knowledge.
It's not that sulfites (campden) doesn't affect wine yeast at all- in huge amounts it does stress the yeast. But in huge amounts, you can taste it.
In huge amounts, it's used as a sanitizer (not sterilizer) as it kills many/most microbes at larger amounts.
That's why you use such a large amount of sulfite in water as a sanitizer, but a much smaller amount (about 50 ppm) in wine must as an antioxidant and preservative.
I don't know how many campden tablets you'd need to use them as a santizer- a lot. Most people who use sulfites as santizer use the powdered potassium metabisulfite since it's stronger than the tablet version, which are made as an antioxidant/preservative and not for sanitizer.