Wine making method question

[Frisp]

Im about to start on a rosehip wine recipe I found . the summarised method is boil up 4.5L of water with 1.1kg sugar.. pour it over 250g of dried rosehips. add a campden tab and let it cool 24 hrs BEFORE adding the yeast..

I thought metabisulphate was a fementation killer.. ? is there a sensible reason why you would add it at this point ? if its a valid step could I use Potasium Metab instead?

 

[Tanglefoot]

The campden tablet is to kill off any wild yeast ( which may produce unpredictable, unpleasant flavours ) before you add your commercial yeast.
Potassium metabisulphate is same as Campden powder in powder form, both basically do the same thing after 24hrs the sulphite will have dissipated.

 

[Frisp]

The campden tablet is to kill off any wild yeast ( which may produce unpredictable, unpleasant flavours ) before you add your commercial yeast.
Potassium metabisulphate is same as Campden powder in powder form, both basically do the same thing after 24hrs the sulphite will have dissipated.

thanks That makes sense.

 

[An Ankoù]

Im about to start on a rosehip wine recipe I found . the summarised method is boil up 4.5L of water with 1.1kg sugar.. pour it over 250g of dried rosehips. add a campden tab and let it cool 24 hrs BEFORE adding the yeast..

I thought metabisulphate was a fementation killer.. ? is there a sensible reason why you would add it at this point ? if its a valid step could I use Potasium Metab instead?

There's no good reason for doing this. You're going to pour boiing syrup over the rosehips and this will kill any undesirables on contact. When cool, you're going to pitch a relatively massive amount of yeast, which would beat any competitors into submission even if you were doing everthing cold. You were right to ask, it doesn't make sense, particuarly as the sulphur dioxide liberated from the campden tablet would be driven off immediately by the hot syrup. Absolute nuts! (But completely harmless, it won't cause any problems either).

 

[Tanglefoot]

Possibly recipe calls for a crushed campden tablet as it will also dechlorinate the must.

 

[Frisp]

thanks folks. its in the bucket cooling.

 

[MashBag]

@An Ankoù ... Absolutely. There's no good reason for doing this.

Must does not need de-chlorinating.

 

[MashBag]

Potassium metabisulphate is same as Campden powder

Being pedantic, but these are not necessarily the same.
Potassium metabisulphate is used in wine.

Campden powder or tablets is most often (not always) Sodium metabisulphate and is best used for cleaning.
In the wine it will leave a distinct homebrew taste.

 

[Tanglefoot]

Being pedantic, but these are not necessarily the same.
Potassium metabisulphate is used in wine.

Campden powder or tablets is most often (not always) Sodium metabisulphate and is best used for cleaning.
In the wine it will leave a distinct homebrew taste.

Thanks, I didn't know that as I've only ever used Campden tablets to kill off wild yeast.