sumac

Yooper said:

I use one campden tablet per gallon of wine must. You're not really going to have wine must, just crushed fruit. But it would be similar, I'd say. Dissolve the campden tablets (crush first) in the water, stir well, and pour over the fruit (already in the mesh bag, to make life easier) and cover. That will work just fine.

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Jzrp said:

Linked to this thread from another about sanitising fresh fruit pre adding to the secondary….

One thing I get confused about with campden tablets is they are used to stop fermentation in some cases right? (Wine)

I use one every brew day in the liquor for beer but if I wash 4-5kg of strawberries in a campden tablet solution before freezing etc and eventually adding to my secondary, will it interfere with the ability of the fruit to be fermented out?

I have made fruit beers before to good effect but using large fruit like watermelon where I have star sanned the outside before cutting up the flesh and freezing / re freezing etc. Or with smaller fruit soaking in vodka. With this many strawberries that would mean adding a lot of vodka!

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Yooper said:

No- first of all, the amount needed for sanitation (death to microbes!) is more than what you’d typically use in a beer. To stop fermentation in wine, you’d need to use so much the wine would be undrinkable.

When you add it to wine must, at 1 campden tablet per gallon, you generally let the must sit for 24 hours and then add your yeast. That allows much of the sulfur dioxide to disparate. However, wine yeast is amazingly tolerant of sulfites.

Sanitize your crushed fruit with 1 campden tablet per gallon of crushed fruit, allow that to sit about 24 hours and then freeze if you’d like.

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