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Old 09-29-2008, 05:07 PM   #1
Sep 2008
Posts: 10


I am making 15 gallons merlot and 15 gallons pinot grigio.
I have been reading alot of different posts about campden tablets.
I was wondering when should I use Campden Tablets. After the first racking, the second, or right before bottling?
I justed racked the merlot yesterday and I amgoing to rack the pinot grigio on Thursday.
The place I bought the juice from gave no directions about adding any chemicals except the yeast at the beginning.


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Old 09-29-2008, 05:10 PM   #2
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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If you have an so2 meter (I don't!), you want to keep the wine at 50 ppm or so. What I do is add one campden tablet per gallon when making the must, at every other racking, and at bottling. As near as I can tell from doing some online research, this should closely approximate that figure.
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Old 09-30-2008, 08:58 PM   #3
Jun 2008
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I use one per gallon right before bottling, I crush and mix them in, wait 24hrs, de-gass with a paddle connected to my drill then bottle. I age all my juice for a year before bottling and have never had a problem with bacteria etc. I rack multiple times over the year and let it clear naturally as well. I just make sure I sanitize very well at each racking, Ken

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Old 09-30-2008, 09:01 PM   #4
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Feb 2008
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I usually only add campden tables when I make the must as well. I just wait for the yeasties to fall naturally and then rack them out. I dont want any more SO2 in my alcohol than I have to. Once it ferments the alcohol should be enough to kill any bacteria.

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