Sodium metabisulfite in tablet form. For inhibiting harmful
bacteria, add to juice 24 hours prior to fermentation. As a
stabilizer, use at bottling along with potassium sorbate. One
tablet produces about 50 ppm of sulfur dioxide per 5 gallons of
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
4/18/2005 – what is used to make the campden tablets? Are they made from grapes?
Response From Homebrew Heaven: No. They are made from potassium metabisulfite powder.
9/24/2004 – If one added sodium metabisulphite to cruched muscadine berrys and waited 7 day, (there was still a sulfur smell to it) added the yeast and other ingredients called for, could it have killed the yeast? Its been two weeks and no bubble in the air lock.
Response From Homebrew Heaven: It depends on the volume of your wine, and HOW MUCH sulfite you added. Also, after adding the sulfites, you need to expose it to air (to release the sulfites). If it was kept closed, well, yes, it could have killed the yeast. Additionally, if your wine is in a bucket, don't assume it isn't working. It may be, but may be leaking out the lid without bubbling.
11/30/2003 – Can campden tablets be used to sterilize bottles and corks prior to bottling wine. If so, how many tabs in how much water. Hot water? Cold water? Just rinse?
Response From Homebrew Heaven: Yes, they can, but you might find the powdered version of sodium bisulfite or potassium bisulfite more convenient. They mix easily with water.Water temperature makes little difference. For sterilizing bottles and corks, use 2 tablets per gallon of water, and swish the solution around a bit, then rinse with fresh water.
8/22/2003 – I am going to make my first attempt at making mead. How important are campden tablets in this process and how do I use them?
Response From Homebrew Heaven: Campden tablets (sulfites) have two uses when making meads. They are often used prior to fermentation to kill (or at least stun!) wild yeasts and bacteria. If you do this, allow 24 hours before adding yeast. This is less important if your honey is pasteurized, of course. If your honey is "wild" I would use them for this purpose. It is either that, or boil your honey/water mixture, and of the two options, I would prefer using campden tablets.Another use of campden tablets is when you bottle your mead. I would definately use them, and potassium sorbate, just prior to bottling. This ensures longer storage life (important for meads) and keeps your mead from getting "fizzy" in the bottles. Hope this helps!
7/15/2003 – How much to use per 5 Gal?
Response From Homebrew Heaven: Typically, campden tablets are used at 1 tablet per gallon. Therefore a 5 gallon batch would often require 5 campden tablets.
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