Campden tablets consist of Sodium Metabisulfite in a compressed, tablet form. They are primarily is used in wine, cider and beer making to kill bacteria and to inhibit the growth of wild yeast.

Campden Tablets can also be used to eliminate free Chlorine and Chloramine, from water solutions. Campden Tablets can also be used as an anti-oxidizing agent when transferring wine between containers. The Sodium Metabisulfite in the Campden Tablets will trap oxygen that enters the wine, preventing it from doing any harm.

Dosage: One crushed Campden Tablet per 5 litres of must or wort. This dosage will contribute 67 ppm Sulfur Dioxide to the wort. The level of active Sulfur Dioxide diminishes rapidly as it reacts with Chlorine, Chloramine, and Aldehydes (particularly in wine). The concentration of free Sulfur Dioxide is greatly diminished during the aging process and so is negligable by the time the beer or wine is consumed.

For dechlorinating tap water before brewing: one tablet will effectively treat 80 litres of water.

*** To make sweet wine or sweet cider, a combination of Campden Tablets and Pottasium Sorbate are required to halt fermentation before all available sugars are converted by the yeast. Use of Campden Tablets by themselves may only "stun" the yeast temporarily.