Campden Tablets
Campden Tablets (Potassium Metabisulfite) – Water Treatment & Wine Stabilizer
Campden Tablets are a winemaker’s and cider maker’s best friend and an underrated ally in beer brewing too. These convenient tablets release controlled amounts of sulfur dioxide (SO₂), making them perfect for treating water, sanitizing must, and preventing oxidation or microbial spoilage in wine, cider, or mead. Whether you're stabilizing your vintage or neutralizing chlorine in brewing water, Campden Tablets are simple, safe, and essential.
Key Features:
- Contains potassium metabisulfite (each tablet ~67 mg SO₂)
- Prevents wild yeast, mold, and bacteria in wine and cider
- Protects against oxidation during aging and bottling
- Removes chlorine and chloramine from brewing water
- 1 tablet per gallon of must for stabilization (~50–75 ppm SO₂)
- Crush tablets for easy dilution or precision dosing
- Ideal for wine, cider, mead, and certain beer applications
Campden Tablets FAQ
What are Campden Tablets used for?
Campden Tablets are commonly used in winemaking and cidermaking to sanitize must, prevent spoilage from wild yeast or bacteria, and stop oxidation during aging. They’re also used to treat water for beer brewing by neutralizing chlorine and chloramine, which can create off-flavors.
How do I use Campden Tablets to treat brewing water?
To remove chlorine or chloramine from tap water for brewing, crush 1 Campden Tablet per 20 gallons of water and stir thoroughly. Wait 20–30 minutes before using. This helps prevent phenolic off-flavors sometimes found in chlorinated water.
How many Campden Tablets do I use for wine or cider?
Use 1 crushed tablet per gallon of must before fermentation to prevent wild microbes. For stabilization after fermentation (e.g. prior to bottling), 1 tablet per gallon is again standard, though this can vary depending on pH and free SO₂ targets.
Can I use Campden Tablets for sanitizing brewing equipment?
Technically yes, especially in winemaking, but they are not ideal for quick, broad sanitation. Campden Tablets require longer contact times and are best suited for treating must or water. For efficient equipment sanitizing, a product like Star San is more effective.
Can Campden Tablets be used in mead making?
Absolutely. Campden Tablets are commonly used in mead making to stabilize must and to prevent microbial growth and oxidation during aging and bottling. They're also often paired with potassium sorbate to prevent refermentation.
Where did the name “Campden Tablet” come from?
The name “Campden Tablet” originates from the town of Chipping Campden in Gloucestershire, England. The tablets were first developed by the Fruit and Vegetable Preserving Research Station located there in the 1920s. Originally designed to prevent spoilage in homemade wines and preserves, the name stuck, and today, Campden Tablets remain a winemaking essential nearly a century later. Fun fact: Only people from Worcester, Massachusetts know how to pronouce Gloucestershire. Just saying.
