Campden and stabalising agent

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Elderbrew1

Member
Joined
Aug 16, 2016
Messages
15
Reaction score
0
Added these to my lovely rhubarb wine which had a loverly pink blushould colour to it. The second they touched the wine the colour changed to a off yellow and fits not look good at all! Did I do something wrong?
 
Campden tends to strip colour. If you are making wine with a delicate colour you should be careful with the campden.
 
I was under the impression they had to be used to stop any further fermentation in the bottle?
 
If the stabilising agent is potassium sorbate that will inhibit yeast, campden is more for protecting against unwanted microbes including MLF and also acts as an antioxidant. If you don't rack, keep the container full to the top and keep it well sealed you can do without the campden.
 
Back
Top