CAMPDEN TABLETS

Campden Tablets are used in winemaking to sanitize fruit must or to preserve wines/ciders. Simply crush and dose as per instructions on label.

How do they work?

Brewers can halt the fermentation process in wine before all the available sugars are converted by the yeast and control the amount of sweetness in the final product by using Campden tablets. It is not true that Campden tablets cannot halt fermentation. However, adding enough Campden tablets to render the wine undrinkable would be necessary. Brewers can also use potassium sorbate in conjunction with Campden tablets to greatly reduce the yeast population and prevent it from reproducing. Without the addition of potassium sorbate, the yeast population will only be stunned and eventually repopulate if provided with enough fermentable sugars.

Campden tablets also aid to preserve the wine during storage. This will help the wine to stay in the best possible state.

Some brewers also use Campden Tablets to remove the chlorine and chloramine from the brewing water, which must then be left for 24 hours. A MUCH better option is to use Pure Brew which not only removes the chlorine and chloramine from the water, it also has a brewery grade yeast nutrient to feed the yeast during fermentation, works within a few minutes and contains NO sulphite.

 

Available in pots or stand up pouches for easy shipping. Also available as an own branded product.