Campden Tablets (100's) contain potassium metabisulphite and are used at the end of fermentation and before bottling to prevent oxidation and bacterial contamination. They inhibit the growth of wild yeasts and bacteria that can cause off-flavours or spoilage, and can also be used as a sterilising agent for equipment.Use 1 tablet per 4.5 litres before bottling wine or cider to stabilise the finished product. Also useful for neutralising chlorine in tap water before brewing (1 crushed tablet per 23 litres). Works alongside Bentonite and Sodium Metabisulphite for complete wine making sanitation. See also: Young's Steriliser for equipment.Frequently asked questionsWhat are Campden tablets?Campden tablets are a convenient, pre-measured form of potassium metabisulphite — the winemaker's standard tool for protecting wine, cider and mead against oxidation and spoilage organisms. Each tablet releases a measured dose of sulphite (SO2) when crushed and dissolved.How many Campden tablets per gallon?One crushed tablet per 4.5 litres (1 gallon) is the standard dose — used at the start to sanitise fruit must, and again at the end of fermentation before bottling. Wait 24 hours after adding Campden before pitching yeast, or the sulphite will inhibit it.Can Campden tablets stop fermentation?Not on their own at normal doses — to fully stabilise a wine before back-sweetening, use a Campden tablet together with potassium sorbate. The Campden protects against oxidation and bacteria while the sorbate prevents yeast reproducing.Do Campden tablets remove chlorine from tap water?Yes — one crushed tablet treats up to 23 litres, instantly neutralising both chlorine and chloramine. This prevents the medicinal, TCP-like off-flavours (chlorophenols) they can otherwise cause in beer.What's the difference between Campden tablets and sodium metabisulphite?They're chemically similar and do the same job. Campden tablets are pre-measured potassium metabisulphite — more convenient for dosing individual gallons. Sodium metabisulphite powder is more economical for sanitising equipment in bulk.{"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are Campden tablets?","acceptedAnswer":{"@type":"Answer","text":"Campden tablets are a pre-measured form of potassium metabisulphite, used in wine, cider and mead making to protect against oxidation and spoilage organisms. Each tablet releases a measured dose of sulphite when crushed and dissolved."}},{"@type":"Question","name":"How many Campden tablets per gallon?","acceptedAnswer":{"@type":"Answer","text":"One crushed tablet per 4.5 litres (1 gallon) is the standard dose, used to sanitise fruit must at the start and to protect the finished wine before bottling. Wait 24 hours after adding before pitching yeast."}},{"@type":"Question","name":"Can Campden tablets stop fermentation?","acceptedAnswer":{"@type":"Answer","text":"Not on their own at normal doses. To fully stabilise a wine before back-sweetening, use a Campden tablet together with potassium sorbate."}},{"@type":"Question","name":"Do Campden tablets remove chlorine from tap water?","acceptedAnswer":{"@type":"Answer","text":"Yes. One crushed Campden tablet treats up to 23 litres of tap water, instantly neutralising chlorine and chloramine and preventing medicinal off-flavours in beer."}},{"@type":"Question","name":"What is the difference between Campden tablets and sodium metabisulphite?","acceptedAnswer":{"@type":"Answer","text":"They are chemically similar and do the same job. Campden tablets are pre-measured and convenient for dosing individual gallons, while sodium metabisulphite powder is more economical for bulk equipment sanitising."}}]}
