Hello,
Ive heard and read mixed views on Camden tablets and if they should be used.
I thought I would ask here if its required particular with beaverdale and youngs kits.
I am favouring to the use of them but I am wondering if they will have an impact on flavour?
Im therefore thinking of using 1/2 a tablet per 4.5l, whats your thoughts on this?
Thanks.
0 ·
Comments
I have made quite a few Youngs and Beaverdale kits and not noticed the mention of Campden tablets. I am currently at the latter stages of my latest Vine Co 30 bottle kit (Chilean Merlot) and this does mention in relation to preserving for more than 3 months: adding 1/4 tsp to a carboy which is only a very small amount and less than a single tablet I reckon. I have dug out my instruction leaflets for my other Vine Co kits and they all mention this part but I haven't added any tablets or that sort of powder and they have tasted good 6-9 months down the line. Here is the confusing part on the jar it states: 'add one crushed tablet per gallon of wine'.
I am aiming to stick to the Vine Co advice for this stage because this time I am planning to mature some bottles for a lot longer. I just need to know the right amount of the right stuff to add. Vine Co are based in Canada and it might just be their form of expression.
We're not aware of any Beaverdale or Youngs kits that ask for Campden tablets or Sodium Metabisulphite powder to be added, although if in some of the premium kits they suggest to add some for longer term storage there is no reason not to add as they advise.
It can be used at the end of fermentation to prevent oxidation and bacterial contamination during the bottling and syphoning of the wine, and it can also aid stability