campden tablets- yuck!

[vassili]

Today I have made up the yeast starter for my Apple juice I produced on Sunday afternoon, as recommended in the books I added 1 tablet per gallon and left over 36 hours as stated. Well I have just tasted the juice before pitching, it no longer tastes anything like what it did before and has a definite campden after taste, doesn't even smell the same.
Thankfully I did not add any to the 200 ltr vat.
Will definitely never be doing that again.
In future I will have a yeast starter on the go before pressing and pitch immediately.

 

[Razor]

I was given 1gal of pressed AJ with a campden in it and was advised to leave it 2 full days to make sure it was all out. So it may just be a case of waiting a bit longer.


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[tonyhibbett]

The smell of the sulphite dissipates after a while. It helps prevent browning and bacteria infections.

 

[Vinotinto]

I particularly noticed this when doing a final racking and filter on a Kenridge 30 bottle kit. Racked onto 5 crushed Campdens and I am convinced this made the wine both cloudy and not good tasting for a couple of days. OK now

 

[Grayhead]

Hoping someone can clear something up for me.
As above, Vinotinto has used Campden tans for a wine kit, which normally includes all 'ingredients'. For Beaverdale kits, there is no mention of using Campden tabs, but I assumed the Chitosan serves a similar purpose to Campden tabs.
Is this correct?

 

[Gunge]

Against all the 'rules' I never let Campden tablets or any form of sulphite near my wine musts prior to adding yeast. Never have done and have never had a batch spoil - out of hundreds,maybe thousands (I've been at it 30-odd years!).

 

[Chippy_Tea]

Hoping someone can clear something up for me.
As above, Vinotinto has used Campden tans for a wine kit, which normally includes all 'ingredients'. For Beaverdale kits, there is no mention of using Campden tabs, but I assumed the Chitosan serves a similar purpose to Campden tabs.
Is this correct?

I am sure this has been discussed before and the answer was the stabiliser sachet in kits also contains sodium metabisulfite.

 

[Tau]

Today I have made up the yeast starter for my Apple juice I produced on Sunday afternoon, as recommended in the books I added 1 tablet per gallon and left over 36 hours as stated. Well I have just tasted the juice before pitching, it no longer tastes anything like what it did before and has a definite campden after taste, doesn't even smell the same.
Thankfully I did not add any to the 200 ltr vat.
Will definitely never be doing that again.
In future I will have a yeast starter on the go before pressing and pitch immediately.

You'll find that it is hard for the so2 to dissipate from a dj, especially before fermenting and the excess co2 you'd get after fermentation to flush it out doesn't happen. Chuck a little yeast in to help flush it out. Thing is if you don't use camdens at start with hard cider you might end up with one of these in there...

 

[Gunge]

WTF is THAT ^^^^ ?!?!?

 

[Chippy_Tea]

WTF is THAT ^^^^ ?!?!?

Then answer is here - http://www.thehomebrewforum.co.uk/showthread.php?t=66956

 

[Grayhead]

Thanks all for the advice.