Actually going slightly OT for the thread...

Does anyone know why is it advisable to add campden tablets to a must once it has cooled rather than it is hot? I added
one to a must which was still rather warm by accident. It smelt strongly of sulfite once added. I presumed that
sulfite gets evaporated out too quickly if the must is too warm, but I'd love to know the answer.

Jim

"jim" > wrote in message ...
> Excellent, that's good news, thanks very much for the info!
>
> Jim
>
> "pp" > wrote in message oups.com...
>> On Mar 21, 9:46 am, "jim" > wrote:
>>> Hi, I am just starting a new must and started wondering after I've added the crushed campden tablet to the must...
>>> The
>>> recipes I base my wines on all suggest you give 12 - 24 hours after using the campden tablet and before adding
>>> pectic
>>> enzyme. Obviously they say this for a reason.
>>>
>>> However, I was wondering is pectic enzyme really that badly affected by the campden tablet? It isn't a living
>>> substance, but I'm sure its possible for sulfite to retard other chemical processes.
>>>
>>> I'm happy to wait, but has anyone had experiences of using pectic enzyme sooner than that after adding the crushed
>>> campden tablet? Or do y ou know why the delay is required anyway?
>>>
>>> Many thanks for any information as always, Jim
>>
>> It's fine, don't worry. The instructions are a relic from the old
>> days, with the enzymes manufactured these days there is no need to
>> wait - in fact, it could be counterproductive because it also delays
>> the time when the yeast is pitched.
>>
>> Pp
>>
>
>