Campden Tablets

[gmcapone]

Ok, I'm kind of confused about something here and was hoping someone could explain this to me. I've been brewing for a year now and I decided to make a cider for the summer. I was told that I should use a campden tablet near the end of fermentation to kill the yeast and retain some of the sugars. I asked if this would prevent me from being able to bottle carbonate and I was then told that in 2 to 3 days the yeast will come back and it should be fine.

So here is where I am confused. Does a campden tablet just make the yeast go into hibernation? Because I don't understand how it can just magically come back to life. Also, how does using a campden tablet help anything if the yeast does come back? Wouldn't they just eat the sugars that were left over that I tried to save by using the tablet?

 

[Rivenin]

AFAIK, it kills the yeast and it only works well if you are going to force carb via kegging

 

[Homercidal]

I've heard it keeps the yeast from reproducing, but when used with sorbate it can kill the yeast in wine. But you need to check it to see if it will be effective. Sometimes they come back...

 

[Denny]

Campden alone will slow but not kill the yeast.

 

[gmcapone]

Ok, thanks for the help!

 

[JonM]

Check out Pappers' sticky on Easy Stove Top Pasteurization with Pics. Might be what you're lookin for.

 

[gmcapone]

Well, I'm thinking of just back sweetening with Splenda since I want it to be carbonated. I know people say it leaves a bit of an after taste, but I'm guessing its my only real option being that I'm gonna bottle carb it.

 

[gmcapone]

Check out Pappers' sticky on Easy Stove Top Pasteurization with Pics. Might be what you're lookin for.

Oh! I just looked at it, I assumed the pasteurization took place before bottling. That kind of looks dangerous lol. Definitely would be the solution though. I'll have to give it a shot next time, I already let my cider ferment past the point that I would want probably so I think I'm stuck for this batch. Thank you for the advice.

 

[Yooper]

Campden does NOT kill yeast. Sulfites are used primarily as an antioxidant, as wine yeast is very tolerant of it. It won't kill yeast, slow yeast, or stop yeast. At least, not in the amounts that would result in a drinkable cider.

And yes, if you use it in the hope it will slow or stop the yeast, you will have bottle bombs for sure.

I've never had any luck with pasteurization, but to be honest I haven't tried that hard. I always ferment my ciders/wines/meads to dry or at least FG, and then sweeten to taste (rarely) and bottle carb if desired.

 

[gmcapone]

Campden does NOT kill yeast. Sulfites are used primarily as an antioxidant, as wine yeast is very tolerant of it. It won't kill yeast, slow yeast, or stop yeast. At least, not in the amounts that would result in a drinkable cider.

And yes, if you use it in the hope it will slow or stop the yeast, you will have bottle bombs for sure.

I've never had any luck with pasteurization, but to be honest I haven't tried that hard. I always ferment my ciders/wines/meads to dry or at least FG, and then sweeten to taste (rarely) and bottle carb if desired.

Thanks Yooper! You got any recommendations on what to back sweeten with?

 

[Yooper]

Thanks Yooper! You got any recommendations on what to back sweeten with?

I don't have a sweet tooth at all, so I don't usually sweeten much, if at all. Lactose is non-fermentable by ale and wine yeast, so that's a good one if you want to bottle carb it and not worry about bottle bombs. Otherwise, the pasteurization would work I'm sure, if you want to use fermentable sugars and not a fake sugar like splenda or saccharine.

 

[ACarver]

I used Splenda in my last cider batch and ended up throwing it out. Just couldn't stand that artificial/chemical aftertaste. Will definitely be pasteurizing next time after back sweetening with apple juice concentrate and some brown sugar.