Purifiers & Preservatives
 

Are CAMPDEN TABLETS , SODIUM BISULFITE , POTASSIUM BISULFITE all the
same and / or will the do the same thing . I also noticed Sodium Meta
Bisulfite What are the differences . Just getting started need a
little help please .

Purifiers & Preservatives
 

On Jan 1, 11:52*pm, wrote:
> Are CAMPDEN TABLETS , *SODIUM BISULFITE , POTASSIUM BISULFITE *all the
> same and / or will the do the same thing . I also noticed Sodium Meta
> Bisulfite What are the differences . Just getting started need a
> little help please .

They are all sources of sulfite. The use of the sodium forms are
discouraged in winemaking since sodium is not naturally present in
wine and sodium in food products in general can affect blood pressure
in some people.

Campden tablets are premeasured amounts and can be made with either
sodium or potassium, if used crush first. I prefer potassium
metabisilfite (K2SO4) as it is easier to use and cheaper. 5 campden
tablets = roughly 1/4 teaspoon K2SO4 as I recall which works out to
40 to 50 PPM free sulfite addition in 5 gallons (US) of wine.

If you don't measure pH you don't know how much to add since the
effectiveness of sulfites depends on pH level so some just add 1/8
teaspoon each rack and 1/4 teaspoon at bottling.

Joe

Purifiers & Preservatives
 

> Campden tablets are premeasured amounts and can be made with either
> sodium or potassium, if used crush first. *I prefer potassium
> metabisilfite (K2SO4) as it is easier to use and cheaper. *5 campden
> tablets = roughly 1/4 teaspoon K2SO4 *as I recall which works out to
> 40 to 50 PPM free sulfite addition in 5 gallons (US) of wine.

K2SO5, apologies. I'm not a chemist...

Joe

Purifiers & Preservatives
 

On Fri, 2 Jan 2009 01:39:16 -0800 (PST), Joe Sallustio
> wrote:

>Campden tablets are premeasured amounts and can be made with either
>sodium or potassium, if used crush first. I prefer potassium
>metabisilfite (K2SO4) as it is easier to use and cheaper. 5 campden
>tablets = roughly 1/4 teaspoon K2SO4 as I recall which works out to
>40 to 50 PPM free sulfite addition in 5 gallons (US) of wine.

E. C. Kraus sells a 1/16 teaspoon measure for bulk potassium
metabisulfite. Each measure is supposed to equal one tablet. It's a
lot cheaper that way. One tablet per gallon initially (and at each
racking and bottling time if you prefer) usually does the trick, and I
think it puts it at 60 ppm. I only use it initially but most recommend
using it at each stage. I have a family member who gets sick with
sulfites and I am somewhat sensitive to it myself (asthma).

If you only use it at the beginning, it's undetectable by the end of 3
months in the fermenter(s). If you skip using it at any stage, you are
subject to possible contamination by wild yeasts and bacteria, so if
you do skip using it, make certain that everything that comes in
contact with the wine is sanitized.