Should I Use Campden Tablets in Winemaking?

Campden tablets can be a helpful tool for home winemaking, protecting juice from unwanted microbes and oxidation. They’re easy to use and work well in many winemaking routines. This guide explains what Campden tablets do, why they matter, and how to dose them correctly for must sterilization and water dechlorination.

What are Campden tablets?

• Campden tablets are typically sodium metabisulfite or potassium metabisulfite.
• When dissolved in water, they release sulfites that inhibit wild yeasts, bacteria, and oxidation in the must.
• They’re also used to dechlorinate tap water, which helps prevent chlorine or chloramine from affecting fermentation and aroma.

Why Campden tablets matter in winemaking

• Microbial control: They reduce the risk of unwanted organisms taking hold in your must.
• Oxidation protection: Sulfites help protect delicate fruit flavors from oxidation before fermentation begins.
• Water quality: Dechlorinating water improves fermentation safety and flavor consistency.

When to use Campden tablets

• Must preparation: Add Campden to crushed fruit must or juice before pressing and fermentation to sterilize the must, then wait before pitching yeast.
• Before fermentation (the standard window): Typically used at the start of a batch to suppress wild yeasts and bacteria.
• Water treatment: If your tap water has noticeable chlorine/chloramine, you can treat water with Campden tablets before using it in your must or cleaning your equipment.

How to use Campden tablets (dosage and timing)

• Basic must sterilization
  Dosage: 1 Campden tablet per gallon (about 3.8 liters) of must.
  How: Crush the tablet, dissolve in a small amount of water, then stir into the must evenly.
  Timing: After adding, cover and let stand for 24 hours before proceeding with pressing or pitching yeast.
  Yeast addition: After 24 hours, you can pitch yeast. If you’re concerned about sulfite inhibition, you can gently aerate the must to help dissipate some sulfites before pitching.
• Water dechlorination
  Dosage: 1/4 Campden tablet per gallon (about 3.8 L) of water.
  How: Crush and dissolve in water, stir well.
  Timing: Let the water sit for at least 24 hours before using it to make must or disinfect equipment.
• Important notes
  Always follow the label on the specific Campden product you’re using. Do not exceed the recommended dosages, and be mindful of timing relative to yeast inoculation.

Practical tips

• Dissolve fully: Crush the tablet and fully dissolve it in a small amount of water before adding to your must.
• Be consistent: Use the same dosage and timing for each batch to build reliable results.
• Monitor and adjust: If you notice unusual aromas or sluggish fermentation, reassess sulfite levels and aeration practices.
• Keep records: Note the dosage, timing, fruit type, and fermentation outcomes to refine your process over time.

Where to buy Campden tablets (BrewCo)

• Handcraft Supplies Campden Tablets x 100: https://brewco.uk/products/handcraft-supplies-campden-tablets-x-100?_pos=1&_sid=9e1b8b4f3&_ss=r
• For broader winemaking supplies, browse BrewCo’s enzyme and wine treatments pages as you refine your kit.

Final thoughts

• Campden tablets are a simple, effective tool for improving cleanliness and consistency in home winemaking when used as directed.
• Start with the recommended dosages, give the must 24 hours to rest, and then proceed with fermentation. Adjust as you gain experience with your fruit varieties and yeast strains.