killian
Well-Known Member
Campden Tablets - What is the best way to use Campden tablets?
For most basic uses, simply crush the required number of tablets between two metal spoons or for larger numbers, use a pestle and mortar. Stir the resultant powder into the juice / cider / etc. These tablets can take a long time to dissolve, so crushing them makes their effect much more immediate. The crushed powder can also be easier to 'measure' for example, if you only required half or three-quarters of one tablet...
(An even better way of measuring and dosing with Sulphite is to make up a 'stock solution'. For full details of this, visit Andrew Lea's website.)
In the pH range 2.5 - 3.0 (very acid juice) you don't need to add any Campden tablets at all
In the pH range 3.0 - 3.3 (acid juice) you typically need 50 ppm SO2 or 1 Campden Tablet per gallon of juice
In the pH range 3.3 - 3.5 (not very acid juice) you typically need 100 ppm SO2 or 2 Campden Tablets per gallon of juice
In the pH range 3.5 - 3.8 (low acid juice) you typically need 150 ppm SO2 or 3 Campden Tablets per gallon of juice
The SO2 / Campden Tablets are added to the juice, allowed to stand overnight, and then a yeast culture is added on the following day. Fermentation should begin within a week or so.
I believe this is for unpasteurized juice.
Pectic Enzyme - used to clear must, if you heat fruit juice too much and it sets the pectin
(makes it hazy). Don't heat it up and you won't need it.
Pectinase - added at the beginning to help clear a pulpy juice
Potassium Sorbate - it looks like this is used to stop fermentation, I'm planning on back sweetening. How much should I need?
Acid Blend - this is used post fermentation to increase tartness
malic acid - a acid derived from apples
I'm working on a cider and I was hoping to get some help with the additives that I'm thinking of using. If you can help with the amounts to use, when to use them and what they are going to do for me.
I plan on editing this post when I get more/better info, thanks.
For most basic uses, simply crush the required number of tablets between two metal spoons or for larger numbers, use a pestle and mortar. Stir the resultant powder into the juice / cider / etc. These tablets can take a long time to dissolve, so crushing them makes their effect much more immediate. The crushed powder can also be easier to 'measure' for example, if you only required half or three-quarters of one tablet...
(An even better way of measuring and dosing with Sulphite is to make up a 'stock solution'. For full details of this, visit Andrew Lea's website.)
In the pH range 2.5 - 3.0 (very acid juice) you don't need to add any Campden tablets at all
In the pH range 3.0 - 3.3 (acid juice) you typically need 50 ppm SO2 or 1 Campden Tablet per gallon of juice
In the pH range 3.3 - 3.5 (not very acid juice) you typically need 100 ppm SO2 or 2 Campden Tablets per gallon of juice
In the pH range 3.5 - 3.8 (low acid juice) you typically need 150 ppm SO2 or 3 Campden Tablets per gallon of juice
The SO2 / Campden Tablets are added to the juice, allowed to stand overnight, and then a yeast culture is added on the following day. Fermentation should begin within a week or so.
I believe this is for unpasteurized juice.
Pectic Enzyme - used to clear must, if you heat fruit juice too much and it sets the pectin
(makes it hazy). Don't heat it up and you won't need it.
Pectinase - added at the beginning to help clear a pulpy juice
Potassium Sorbate - it looks like this is used to stop fermentation, I'm planning on back sweetening. How much should I need?
Acid Blend - this is used post fermentation to increase tartness
malic acid - a acid derived from apples
I'm working on a cider and I was hoping to get some help with the additives that I'm thinking of using. If you can help with the amounts to use, when to use them and what they are going to do for me.
I plan on editing this post when I get more/better info, thanks.