Campden Tablets - 50's
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Campden Tablets are used to subdue the natural yeasts that are present on fruit, vegetables & flowers.
Adding a campden tablet subdues the natural yeasts allows you to add your own cultured yeast and control the fermentation to give you the best brew possible, giving consistency, flavour and stability. The cultured yeast will do the hard work of converting the sugar to alcohol, while the wild yeasts do their thing in the background creating some interesting flavours.
Also, campden tablets release a small amount of sulphur dioxide that sits on top of your juice and helps prevent natural airborne yeasts from starting your fermentation.
It has the added advantage of being a de-oxygenator, helping to keep your brew looking its best too as it prevents oxygen from turning fruits brown helping keep their natural colours.
Campden tablets are a prescribed quantity of Sodium Metabisulphite that are perfect for 1 gallon (4.5 litres).
How to Use Campden Tablets:
To Subdue the Natural Yeasts: Stir in 1 crushed campden tablet for every gallon (4.5litres) of fruit juice. Leave for 24 hours and then add your cultured yeast.
To Help Prevent Infection When Bottling: You can add 1 crushed campden tablet for every gallon (4.5 litres) of wine / cider after it has fermented to keep it free from bacteria and oxidisation during the bottling and siphoning process.
They can also be used as a steriliser before you start the homebrew. You can use 5 crushed tablets for each pint of hot water. Coat all surfaces in the solution, leave for 10 minutes and then rinse with cold tap water.