Wine making

[Schneck]

Hey Jumpshot.
Campdens are a relatively weak version of sodium metabisulphate. It is sold in different strengths for different purposes. Campdens are so weak that you can drop them into the wine. A stronger solution can be used for sanitising bottles and corks, stronger yet for barrels. Many use it for purifying the must, (Killing all the wild yeasts and bacteria before pitching the wine yeast.) or for insuring all the yeast is dead before bottling (Time will do the same thing eventually)
Me, I only use sulphite to sanitise the corks. I purify my must by freezing or boiling some or all of the indredients before I begin. I clean all my equiptment religiously with b-brite and rinse well. I even clean my bottles the same way although I have been called nuts for this I have not yet had anything go wierd on me this way.
I also crush a campden into a pint of water to clean the spoon I use to stir down my fruit in the primary fermentation, and to fill my airlocks. I guess if I ever have a batch go to vinegar on me I'll rethink this, but until then That's how I avoid the use of campdens.---Got to go, Schneck