Campden tablets are a common winemaking additive that are used to inhibit the growth of wild yeast and bacteria in the wine must before fermentation. The number of Campden tablets that you should add to the wine must depends on the desired level of sulfur dioxide (SO2) in the wine.
The recommended usage rate of Campden tablets is usually around one tablet per gallon (3.8 L) of wine must. However, this can vary depending on the desired SO2 levels and the specific product you are using. It is important to consult the product label or the manufacturer’s recommendations for the specific dosage rate.
It is also important to note that Campden tablets are used in two different stages of the winemaking process. One is at the beginning of the process, before fermentation as a sanitizer, and the second is after fermentation as a stabilizer. The amount of tablets added will vary depending on the stage of winemaking.
It is also important to note that Campden tablets are not a substitute for proper sanitation and cleanliness in the winemaking process. It is essential to keep all equipment and surfaces clean and sanitized before using Campden tablets to ensure that the wine is free of unwanted microorganisms.
In summary, the number of Campden tablets to add to wine must depends on the desired level of sulfur dioxide (SO2) in the wine and the specific product you are using. It’s important to consult the product label or the manufacturer’s recommendations for the specific dosage rate and also to follow proper sanitation and cleanliness in the winemaking process.