I was reading an article on a berry wine recipe and it was mentioned the author used Campden tablets (potassium metabisulfite) at the beginning of fermentation. I’m used to wine kits which say to add to add the potassium metabisulfite at the clearing/stabilization phase. Is there much of a difference or benefit? Thanks for the help!
Cheers,
Casey
Most wines I’ve seen also have you add it at the start as well (24 hours before pitching). It’s used to knock out any wild yeast/bacteria that might be present on the fruit (berries/grapes/whatever).
It’s used at the beginning to ward of wild yeasts, but that probably isn’t a problem with most kits. It’s used later when racking or bottling to prevent oxidation (the sulfur dioxide produced drives off oxygen) - and sometimes to prevent new contamination.
I use it (24 hours prior) when making ciders that have the fermentables that are not pasteurized (i.e. cider from mill). When I use store bought juice, I don’t bother since it is pasteurized.
Yes I should state I use it with wines when I buy actual frozen wine grapes vs using a kit.
+1. Me too.