Adding Camden tablets after fermentation

[Stigmond13]

I recently added 5 crushed Camden tablets to a 5 gallon batch of rhubarb and strawberry wine after fermentation to stabalize. The wine was clearing nicely before I added the Camden tablets but it's now gone very cloudy. A week later it is still the same.

The approach above is similar to all wines I make so not sure what has gone wrong. Wondering if the Camden tablets were dodgy?

As always id welcome any feedback on what the hell I have done wrong this time. Thanks in advance!!

 

[Yooper]

I recently added 5 crushed Camden tablets to a 5 gallon batch of rhubarb and strawberry wine after fermentation to stabalize. The wine was clearing nicely before I added the Camden tablets but it's now gone very cloudy. A week later it is still the same.

The approach above is similar to all wines I make so not sure what has gone wrong. Wondering if the Camden tablets were dodgy?

As always id welcome any feedback on what the hell I have done wrong this time. Thanks in advance!!

First, campden doesn't stabilize. Campden (potassium metabisifulte) is used as an antioxidant by winemakers. I routinely keep my sulfites at 50 ppm or so. That means added them at every other racking.

As to why it's cloudy now, were the campden tablets crushed and dissolved in a little water or wine before the wine was racked into them? They should be well dissolved before being added to the wine. If not, they should still dissolve with some time.

You didn't add anything except the campden tablets? No sorbate to stabilize, or sugar?

 

[Stigmond13]

Nothing other than crushed Campden and yes I dissolved them all into a small sample of the wine I used to measure the finished gravity. Thanks for your comments maybe it will just take a little longer to clear (i am in no rush)