Campden tablets in recipes

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Ravenrob

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I’m making apple wine, the recipe I have is for one gallon and says to add one camiden tablet to the apples and water pectolase and citric acid, for 24 hours before adding yeast..
Now I’m multiplying this by 5 as I’m making 5 gallons.. my question is should I add 5 tablets as I’m making 5 gallons, and should I wait 24 hours still or multiply that to 120 hours (5 days) before adding the yeast..
Hope my question makes sense
Thanks in advance
 
If the chlorine is your water is very obvious (think swimming pools) best not to... just get the must up to temp and get the yeast going.
 
Yep, it's there to kill off the wild yeast on the apples and other nasties so they don't contaminate the pack of cider yeast you bought.

Its prevents the apple juice going too brown through oxidation too.
 
You are much better to get the must up to temp and the yeast going. A good strong fermentation, which out competes and cleans up any 'nasties'.

Better... How are you making the wine?
 
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MashBag said:
You are much better to get the must up to temp and the yeast going. A good strong fermentation, which out competes and cleans up any 'nasties'.

Better... How are you making the wine?
Click to expand...
Here is the recipe..
 

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OK I would omit the Campden tablets, if they are sodium metabisulphite they will leave a taste.

Pectolase. Quantity X5. 24hrs.
Pitch at & maintain 25c would be good. I you pop it in cool water you may as well not bother. Enzymes like to be 18c+ but less than 30c
 

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