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Old 11-07-2007, 11:21 PM   #1
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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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Old 11-07-2007, 11:29 PM   #2
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24 hours is enough.


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Old 11-08-2007, 12:16 AM   #3
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Just curious, why are you using campden tablets in apfelwein?
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Old 11-08-2007, 03:39 AM   #4
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Quote:
Originally Posted by rdwj
Just curious, why are you using campden tablets in apfelwein?

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.
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Old 11-11-2007, 02:29 AM   #5
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Campden tablets alone will not stop refermentation. You need to add sorbate as well if you are going to back sweeten.

 
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Old 11-11-2007, 02:49 AM   #6
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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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