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Campden tablets
Campden Tablets are used for sterilising and stabilising wine. Sodium metabisulphite tablets. Each tablet contains 0.5g which delivers 25ppm of sulphur dioxide (SO2) in 10L of wine.
Normally shipped from our Melbourne warehouse within 2 business days (longer in peak periods). Shipping calculated at checkout by weight and postcode.
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Campden tablets
Sale price$14.95
The details
Campden Tablets are used for sterilising and stabilising wine. Sodium metabisulphite tablets. Each tablet contains 0.5g which delivers 25ppm of sulphur dioxide (SO2) in 10L of wine.
Add 1 to 2 tablets per 5lt of juice. Crush and mix thoroughly and stand for 24 hours before pitching the yeast.
50 tablets in this pack.
More details about Campden Tablets.
Commonly used in wine and cider making to sanitise and remove unwanted bacteria, and wild yeast that will compete with the yeast and potentially spoil the batch.
They contain sodium metabisulfite, which releases sulphur dioxide (SO2) gas when dissolved. Sulphur dioxide is commonly used in winemaking as an affective antimicrobial agent that kills microorganisms by disrupting their cellular metabolism.
After adding Campden tablets to the must, it is always recommended to wait at least 24 hours before pitching the yeast .During this time, the SO2 will begin to dissipate through natural oxidation and evaporation.
Add the yeast on day 2 to begin the fermentation process.
Prior to Bottling
For preserving wines and ciders it is recommended to use these tablets with potassium sorbate.
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Quick answers
Questions about this product, shipping and orders. See the FAQ page for more topics.
Customer support:
Monday to Friday, 9am to 5pm AEST.We normally get back to you within a day—often sooner.
Monday to Friday, 9am to 5pm AEST.We normally get back to you within a day—often sooner.
What are Campden tablets for?
Sterilising and stabilising wine and cider. Each tablet is sodium metabisulphite, which releases sulphur dioxide when it dissolves. Added at crushing, it kills the wild yeast and bacteria on the fruit so your chosen yeast can take over. Added at the end, it protects the finished wine.
How many do I use and when can I add the yeast?
One to two tablets per 5 litres of juice or must. Crush them, mix well, then wait 24 hours before pitching the yeast so the sulphur dioxide can do its work and start to fade.
Do they work for cider as well as wine?
Yes. Cider makers use them the same way, at pressing and again before bottling.
What is the difference between using them before fermentation and before bottling?
Before fermentation they clean up the juice. Before bottling they preserve the finished wine or cider. For bottling, use them together with potassium sorbate, which stops any remaining yeast restarting in the bottle.
Do Campden tablets stop fermentation on their own?
No. They do not kill a healthy wine yeast in full swing, and they are not a substitute for yeast. To stop a sweet wine refermenting, use sorbate with them.
Which pack size?
20 tablets covers a couple of 25 litre batches. The 50 tablet pack suits anyone making wine every season, or the 100 litre grape crush where our guide uses 40 tablets at crushing.
Customer support:
Monday to Friday, 9am to 5pm AEST.We normally get back to you within a day—often sooner.
Monday to Friday, 9am to 5pm AEST.We normally get back to you within a day—often sooner.