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	Campden Tablets - EC Kraus
		Campden Tablets contain sodium metabisulphite and release sulphur dioxide which acts as a sterilant and antioxidant.
		Campden Tablets are added directly to the fresh fruits and juices 24 hours before adding the wine yeast, allowing them to vent off before the fermentation process begins.
		Campden Tablets are also used in stronger doses with water as an equipment sanitizer.
	www.eckraus.com /wine-making/campden-tablets.html (236 words)

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	Campden tablets - Homedistiller (Site not responding. Last check: 2007-11-01)
		Tablets must be crushed to use, but this ensures the proper dosage and assists in their dissolution.
		The active ingredient in Campden tablets can be purchased bulk from most winemaker suppliers under its chemical name, potassium metabisulfite.
		Campden tablets come in various sizes and doses, so inquire if not packaged with instructions.
	homedistiller.org /wiki/index.php/Campden_tablet (146 words)

	The Joy of Home Winemaking - Winemaking 101
		To make the Campden solution, crush the tablets with the back of a spoon as finely as possible, and dissolve the powder in one cup of cool water you have placed in a jar with a tight fitting lid.
		Campden Tablets: The Campden tablets are to sterilize the jug.
		If you can't or don't want to use Campden tablets (some people are very sensitive to this chemical but it's perfectly safe for most), I'll give you an alternate method as we go along.
	www.joyofwine.net /wine101.htm (1674 words)

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	Realbeer.com Beer Community - Treating Water with Campden?
		In easy to use terms, a 1/2-ounce Campden tablet can be used to dechlorinate 20 gallons of water.
		I didn't think 25 campden tablets seemed likely to be the preferred dosage, so went with 3 tabs for 12 gallons of water.
		we were talking about this in class last night, the instructions on campden tablets that seem outrageous are for wine, where you're using the campden for it's sulphur/sulfite.
	www.realbeer.com /discussions/showthread.php?s=dd5270fe50c7ff3b4a340b443c0684fd&threadid=4044&goto=nextnewest (891 words)

	Campden Tablets? - BrewBoard (Site not responding. Last check: 2007-11-01)
		They are tablets made from either sodium, or potassium, metabisulfite (abbr here on the BrewBoard as SMETA or KMETA); and, are used to sanitize equipment, kill-off wild yeasts that may reside on fresh fruit/ grapes, and add free SO2 to the must or wine.
		The remainder of the "campden tablets" that you would need should be incorporated in the fining and clarifying agents in the kit.
		The tablets or powdered K/SMETA are used to stabilize wine before fermentation, during aging and before bottling.
	www.brewboard.com /index.php?showtopic=7109 (278 words)

	Homemade wine Tutorial (Site not responding. Last check: 2007-11-01)
		Campden Tablets are small tablets containing about 450 mg of potassium (or sodium) metabisulphite.
		Campden Tablets are simply the most common of the many sterilizing agents used to kill any "bad" bacteria that exists in the wine before you add "a good fungi" (the wine yeast).
		Once the must has cooled sufficiently, crush the campden tablet with the back of a spoon, add to the must and stir.
	www.homemadewine.net /tutorial.html (3936 words)

	Fresh Fruit Upgrade Kit Instructions
		Campden tablets are a convenient way to add sodium metabisulphite.
		One campden tablet is equal to 0.44 grams of sodium metabisulphite.
		One campden tablet dissolved in one gallon of water yields 50 ppm sulphur dioxide.
	www.northernbrewer.com /docs/html/fruit-upgrade.html (1575 words)

	[No title]
		A campden tablet is nothing more than a little pill that contains a pre-measured amount of sulfites (potassium metabisulfite, to be exact).
		The tablets actually contain a lot of inert material, but this makes it easier to precisely control the amount of free molecular sulfur you are adding in the form of sulfur dioxide (SO2).
		Campden tablets can also be made of sodium metabisulfite - sodium has the same electrical charge as potassium - but tablets based on the potassium model are thought to be more soluble as well as easier on your blood pressure...
	www.grapestompers.com /newsletter/archives/2000_11.txt (1989 words)

	mrwizard - WineMaker Magazine: Should I add Campden tablets each time I rack my wine and how do I measure the level of ...
		It seems that the Campden tablets change the taste and aroma of the wine and not for the better.
		If you've got a standard 0.44 gram Campden tablet and you're putting it in one gallon of wine, you're blasting it with 66 mg/L sulfur dioxide, which is quite a lot if you've already been adding a tablet each time you rack.
		As you mentioned, the solid tablets are called Campden tablets and many home winemakers see them as a mysterious "magic pill" that they know does something for their wine but they're not quite sure what.
	winemakermag.com /mrwizard/142.html (1374 words)

	homebrewing: Keeping rice wine
		This is used for two reasons: 1) To prevent off-tastes from infection (they kill a lot of bacteria and don't kill yeast as bad); 2) To prevent oxidation in the wine (by releasing SO2 into the container, replacing air).
		To me, campden tablets are more of a priority for winemaking and/or mead.
		I'm familiar with campden tablets and don't use them either (except to sanitize my corks).
	community.livejournal.com /homebrewing/308850.html (446 words)

	Wine Recipes
		To each 5 litres of juice, add two crushed campden tablets and let stand for 12 hours to kill the wild yeast.
		When the fermentation is complete and the wine falls clear carefully siphon the clear wine from the sediment and add one crushed campden tablet to each 5L of wine.
		Stabilise with campden tablets and potassium sorbate, sweeten to taste and leave to mature for a couple of weeks (obviously this is designed as a quick drinking, beginners social wine so don't expect any gold medal awards, but with a little more time to mature it does scrub up fairly well).
	www.thbs.intas.net /wine_recipes.htm (3425 words)

	Sulfite Calculator - Winemaker Magazine: Creating Your Own Great Wines
		For home winemaking, sulfite is commonly sourced from potassium or sodium metabisulfite powder or from sodium metabisulfite tablets, known as Campden tablets.
		Although potassium metabisulfite Campden tablets are now appearing on the market, they are still not very accessible to home winemakers.
		Note: When using Campden tablets, it is difficult to get the exact amount of sulfite when required to split a tablet.
	winemakermag.com /sulfitecalculator (1005 words)

	Mat og drikke :: View topic - lime-vin
		Grate the apples and add to 1.4 litres cold water containing 1 Campden tablet, in a clean bucket, together with pectin destroying enzyme/ cover and leave for 24 hours then add all other ingredients, allowing 1 litre of juice in the apples and flberries.
		Dissolve the campden tablets and sugar in 3.5litres (6pints) water.
		Dissolve the Campden tablets and sugar in 3.5 litres water.
	www.80dager.no /phpBB2/viewtopic.php?t=175 (14988 words)

	Sodium metabisulfite - Wikipedia, the free encyclopedia
		It is also used as a cleaning agent for potable water reverse osmosis membranes in desalination systems.
		It can be purchased in powdered form, and is also the primary ingredient in campden tablets.
		In solid form it ranges in color from white to slightly yellow.
	en.wikipedia.org /wiki/Sodium_metabisulphite (233 words)

	Campden Tablets - 1 lb @ Homebrew.com (Site not responding. Last check: 2007-11-01)
		Campden Tablets are used to kill wild yeasts present on fruit prior to pitching wine yeast.
		Use one tablet per gallon 24 hours prior to pitching yeast.
		May also be used to sanitize corks prior to bottling (8 tablets per quart).
	www.homebrew.com /shopping/static/ADD-031.shtml (114 words)

	The Book Of Wonder Encyclopaedia - Simple Wine Making - More Recipes and Methods
		Crush a campden tablet, dissolve in a little warm water and add to the bin.
		Mix campden tabs with 1pt water, add to bin along with a further 3pts cold water and the banana.
		Siphon (rack) into another demijohn, add 2 campden tablets and ¼ teaspoon potassium sorbate to stop further fermentation.
	www.shaw1uk.freeserve.co.uk /book/wine3.html (1964 words)

	Hop Shop, Plymouth :: Apple Wine Recipe (Site not responding. Last check: 2007-11-01)
		Dissolve 1 crushed campden tablet in 4 pints of cold water in a sterilised fermenting bucket.
		If care is taken there should not be any need to add further sulphite for dry table wines but if in doubt another campden tablet may be added.
		To safeguard this medium dry wine an extra campden tablet should be added during the maturing period.
	www.hopshopuk.com /recipes/apple.html (424 words)

	Campden Tablets - Beer-Wine.com
		Campden Tablets are made of soduim metabisulfite and are used to inhibit harmful bacteria.
		Usage: 1 tablet per gallon of wine, added after crushing and disolving, at bottling time.
		If you are under 21 it is illegal for you to make or consume beer or wine in the United States.
	www.beer-wine.com /product_info.asp?productID=175§ionID=2 (63 words)

	Homewine .Com - Jack Eitelgeorge's Recipe for Plum Wine
		It is wise to hold out a quart or so of the pure sterilized water until after testing the sugar (Steps 8, 9, 10) in case added sugar (in solution) is needed to attain desired brix.
		When fruit/sugar/water (‘must’) is cool add the balance of the ingredients, EXCEPT Yeast, Campden tablets, Sparkolloid, Wine Stabilizer.
		(65ppm) for 1 gallon; therefore 5 tablets are needed for 5 gallons.
	www.homewine.com /recipes/jack_eitelgeorge_plum_wine.html (1062 words)

	Campden Tablets
		48% SO One tablet per gallon yields about 75 ppm.
		We recommend 1/2 tablet per gallon at each racking.
		Campden tablets may be either potassium metabisulfite or sodium bisulfite.
	shop.piwine.com /shopsite/prwc/product42.html (39 words)

	Round Dock Brewing - Hard Cider (Site not responding. Last check: 2007-11-01)
		Dump apple cider, brown sugar, crushed campden tablets and pectic enzyme in to a 6 gallon carboy.
		Wait 24hrs for the campden tablets to do their thing, then pitch the yeast.
		28Dec2004 - transferred to keg, added 6 campden tablets and 1/2c of brown sugar.
	elvis.rowan.edu /~shiles/homebrew/recipes/2004/cider.php (62 words)

	[No title]
		yeast nutrient 1 campden tablet (crushed) 1 pkg.
		Put pulp in a straining bag (I use a new laundered pair of panty hose) and add water and Campden tablets (to kill any "wild" yeasts) and disolve well.
		Add 2 stabilizer tablets per gallon (or follow directions on package if using powder) to prevent renewed fermentation.
	blizzard.rwic.und.edu /~nordlie/brew/wine/rhubarb.txt (3822 words)

	[No title]
		Add all the other ingredients EXCEPT the wine yeast and the campden tablets.
		Crush and dissolve the campden tablets in 1/2 cup warm water.
		sulphite/or 2 campden tablets), allow to stand 48 hours, and then sweeten to taste with a simple sugar syrup (fructose is better!).
	www.defalcos.com /concord_wine.htm (209 words)

	Brews & Views Bulletin Board Service: Chlorine in water
		Buy the campden tablets at your local homebrew shop (they are used for sanitation and inhibiting wild yeast on the skins of grapes for winemaking).
		Crumble up a tablet at add it to your brewing water.
		Campden tablets (active ingredient potassium or sodium metabisulfite) added to treat the brewing water should not affect the flavor of the beer if you use no more than one tablet per 10 gallons.
	hbd.org /discus/messages/15516/18291.html?1065560249 (279 words)

	The Home Winemaking Page - More info
		I use campden tablets of 0.5 grams a piece because there is no hassle weighing the fine powder on a very accurate weighing scale, especially when making small batches of wine.
		For sterilising my equipment I use sulphite powder together with citric acid, as the powder is less expensive than tablets and the amount to use needn't be that accurately determined.
		I use 1 crushed and dissolved campden tablet per 10 litres of must (0.5 g sulphite) while mixing the ingredients.
	www.geocities.com /NapaValley/8280/info.html (953 words)

	SNAFU - Monthly Mash, June 2003 - May Demo at B&BG: Cyser, conducted by Bob Hall (Site not responding. Last check: 2007-11-01)
		Add 12 Campden tablets and after 24 hours introduce the yeast starter.
		Rack a second time as soon as a heavy deposit forms or after 3 months, whichever is sooner, and add 1 Campden tablet.
		Mature until the mead is at its peak of perfection, i.e., 1-3 years for light meads and longer for fuller types.
	snafu.alfter.us /newsletters/200306/meaddemo.shtml (424 words)

	SO2 by Ben Rotter @ Improved Winemaking (http://members.tripod.com/~BRotter/)
		Campden tablets are designed to have a mass of 0.44 grams.
		However, consistency of the tablet size in manufacturing is questionable, and many winemakers claim there is little certainty that tablets contain the amount of metabisulphite they are intended to (expected concentrations have been seen to deviate by up to 25%).
		Additionally, some winemakers claim that the "fillers" used in Campden tablets to increase the bulk size of the tablet, taint wine flavour and affect clarity.
	www.brsquared.org /wine/Articles/SO2/SO2.htm (14884 words)

	Round Dock Brewing - The Passing of the Dock (Site not responding. Last check: 2007-11-01)
		Dump all the honey, nutrient, acid blend and campden tablets into a 6gal fermentor.
		Wait 24 hours for the campden tablets to do their thing, then pitch the yeast.
		transferred and added 6 crushed campden tablets to be sure any remaining yeasties are dead.
	elvis.rowan.edu /~shiles/homebrew/recipes/2005/mead.php (147 words)

	Wine Making
		CAMPDEN TABLETS—a form of sulphur dioxide, used to prevent bacteria and oxygen from spoiling the wine with funny colors and flavors.
		It can be cured by adding Campden tablets if it is caught early, but if a lot of the wine’s surface is covered, the whole batch must be thrown out.
		Anywhere from a tablet to a Tbls per gallon is enough; the smaller amount the better.
	www.starhaven1.net /Wine.htm (1807 words)

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