Campden: Wine Sanitizer Rinse Free



Campden (potassium metabisulfite or KMBS) are a sulfur based product for wine, cider and beer making. It is used on fresh fruit to kill mold infection, bacteria growth,  and wild fermentation (dosage 1/2 gm per 3-4 kg of fruit).

It is also added to red wine before bottling to prevent oxidation (turning to vinegar) 1/2gm per 4-5 liters of wine/cider/kombucha or beer.

1/2gm powder =1 Campden tablet = 4 Liter of wine

The packet contains powdered Campden which makes measurements easy for wine maker who make smaller batches. One powder five purposes for wine maker.

(179 customer reviews)

5 Ways to Use Campden Tablets

  • Rinse-free Sanitizer (dosage 4gm per liter) Best part is that sulfer evaporates over time, which makes rinsing after sanitization easy. No need to rinse and risk decontamination again.
  • Campden tablets act as a shield for your wine, protecting it from harmful bacteria growth, and mold infection and maintaining its color and taste.
  • They contain sulfur-based compounds that serve as food preservatives and extend the shelf life of the wine.
  • When mixed with water, Campden tablets release sulfites, which prevent fermentation and inhibit the growth of wild yeast.
  • Remove Chlorine from brewing water: Chlorine in the municipal water supply is the main reason why wine/beer wort taste like medicine. Add 1/2 gm of Campden Powder per 20 Liter of Municipal treated water to remove the chlorine and chloramine from brewing water.

When to Use Campden Tablets:

  • Pre-Fermentation: Add Campden tablets 24 hours before starting the fermentation process. This step ensures that any unwanted microorganisms are eliminated.
  • Post-Fermentation: After fermentation is complete, use Campden tablets again. This replenishes the sulfites that may have dissipated during the fermentation period.
  • Before Bottling: Just before bottling your wine, add Campden tablets once more. This final step ensures continued protection against spoilage.
  • Brewing Water Treatment: Campden breaks down chlorine into chloride, sulfate, and ammonia and improves the taste of fermented brews. Hence it is popular amongst Beer, Kombucha, Wine and other fermented beverages.

Why Sulfite Protection Matters:

  • During fermentation, the active yeast consumes sugars and produces alcohol. At this stage, sulfites are less critical.
  • However, once fermentation stops, sulfites become essential. They prevent spoilage organisms (like mold and bacteria) from growing in the wine.
  • Maintaining a sulfite level of 40 to 70 parts per million (PPM) is crucial for wine stability. Wineries carefully monitor this level throughout the winemaking process.

Home Winemakers’ Approach:

  • If you’re making smaller batches (e.g., 5 or 6 gallons), you can follow a simplified approach.
  • Use Campden tablets before and after fermentation, as well as before bottling.
  • Testing sulfite levels with Titret Test Vials and adjusting as needed is optional for home winemakers.
  • Consider alternatives like potassium metabisulfite or sodium metabisulfite (both granulated forms) if you prefer.


  • 1/2gm powder Equals one tablet.
  • Potassium MetaBisulfite (KMBS) powder aka campden is ideal for killing mold off fruits, stabilizing your brew, making dessert beverages, and in general disinfecting your apparatus, equipment and instruments. Please use it along with your pH scale and ppm charts of sulfites to use the correct amount. the powder form makes measurements easy
  • This packet contains 25gm of powder which is equivalent to 50 tablets. So, use sparingly. This is equivalent to tablets and can be used in the same ratio (but much cheaper). It is also used as a sanitizer.
  • One teaspoon (US dry measure) of potassium metabisulphite weighs approximately 1.4 grams (or three tablets). So, 0.44 grams (the contents of one Campden tablet) is 0.44/1.4 = 0.314, or roughly 1/3 of a teaspoon.

FAQ (7)

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Almost all food-grade disinfectants can be used as a sanitizer. However, our favorites are Campden for winemaking and hydrogen peroxide. Refer to the link for 6 golden rules to sanitization

Phenolic: Spicy (clove, pepper), smoky, plastic, plastic adhesive strip, and/or medicinal (chlorophenols) like smells and flavors. German wheat beers and some English styles need these notes but often too much of a good thing is also bad. Another problem is that it can come from a variety of reasons, so debugging takes longer.

  • The culprit to the root cause is the chlorinated water, which gives medical and bleach-like aromas.
  • Second could be the yeast strains, try switching to a strain with a crispier finish. English stout yeasts are often attributed to clove flavors.
  • The third is the sanitizer residue especially iodine and chlorine. Try switching to a rinse-free sanitizer.
  • Fourth, mashing technique: Over sparging, using too hot water, or even crushing the grain too much can introduce these notes.
  • Fifth and the most obvious reason could be adding excessive spices. Spices lead to an increased warmth perception (higher perceived ABV) which is why some winemakers deliberately add excessive cloves and whole spices (garam masala) in their wine.
  • Lastly, in wine, this is called ‘Brett’ wine because of the yeast Brettanomyces strains (contamination) that were introduced in the vat.
Campden Treatment for Chlorine Removal in Brewing Water
Campden Treatment for Chlorine Removal in Brewing Water
Watch this video on YouTube
Campden powder can be used to remove chlorine from your brewing water.

Fruits contain acetobacter (bacteria that oxidizes ethanol alcohol into vinegar acetic acid), mold forming fungus, and several strains on wild microbes on their skin. You need potassium metabisulfite, Campden tablets or some form of sulfite to weaken or kill these bacteria before introducing the wine yeast.

Another alternative is boiling the fruit before adding yeast. However, the application of heat often leads to loss of most aromatic natural flavors and colors. Hence most winemakers prefer 12-24 hours Campden rest of their fruits to sanitize them and make a sterile medium for the wine yeast to dominate.

Another alternative is Sodium metabisulfite. However, you would need to use 20% extra dosage. This is because commercial sodium metabisulfite has much lower strength. Also, don’t use Sodium salts in the wine instead of Campden tablets/powder. It tends to alter the taste. Also, there are regulatory FSSAI norms to limit the salt content in food.

Campden a.k.a. potassium metabisulfite is an antioxidant/ preservative, commonly called “sulfites”. Most commercial wine labels will have listed it as one of its ingredients. It inhibits the bacteria activity but does not impact the yeast so much.

Potassium sorbate on the other hand is a preservative designed specifically to inhibit yeast reproduction. It’s used in white wine, cider, and mead which we want to be sweetened. Sorbate will prevent the yeast from fermenting off these residual sugars and prevent the wine from becoming dry and too alcoholic.

We recommend you to add 0.05gm of Campden powder per liter to achieve 25ppm of SO2 in your wine. Campden is added in dry red wines to prevent oxidation (turning to vinegar) and color stability (red color turning orange). I typically bottle wine at a pH of 3.5 and add about 25ppm of SO2 (from Campden) at the time of bottling. For other pH values, you can refer to the table below to compute the recommended dosage.

what is the safe level of campden in wine.

Add about 0.1 gm of Campden powder to fresh grape or apple or fruit juice to inhibit the bacteria, mold, and wild microbial activity in it. Cover the juice and let it rest overnight for the Campden to dissipate before adding any yeast and nutrients to it. This way the wild fermentation is prevented, and acetobacter, which turns alcohol into vinegar, is inhibited.

Wild yeast in fruit and grapes are often killed using Campden. However, once you have finished wine a stronger wine stabilizer is used when bottling sweet wine.

 A pH of 3.0 to 3.4. is desirable for white wines, while Red Wines have a pH range of 3.3 to 3.6. Your dry wine should have a higher pH, while your sweet wine typically is at the lower end of the range. This is because sweetness can mask a lot of sour/tartness or acidity.

If the pH is too low, the wine will taste like vinegar. If the pH is too high, then you would need an excess amount of Campden and preservatives to stabilize it. Remember Alcohol and pH are the two natural protection for wine.

Some professionals also measure TA (Total Acidity). It is essentially a measure of how much Calcium Carbonate is needed to increase the pH. The simple morality based calculations don’t work with beer with organic acids. There are a lot of biochemicals that can emit H+ ions but they are so weak that the pH meter does not capture it.

Campden tablets/powder are used as sanitizers and preservatives. They are sulfur-based and slowly release SO2 gases. It will be reminiscent of Diwali crackers because of this sulfur gas. Please don’t smell it or try to taste them (undiluted) as sanitizers are toxic chemicals.

Side-effects include headache and temporary loss of olfactory senses.

Also Called K-Meta or K2S2O5 or potassium pyrosulfite is used as a preservative and sanitizer in wine making industry. It is a white crystalline powder with a pungent smell of Sulphur. This smell is because of SO2 being released. When in tablet form it is called Campden.

You can use either name as long as the potassium metabisulfite is stored in cool dry condition it will release SO2 that can be used as a wine sanitizer or to kill bacteria and wild yeast in the fresh grape juice.

Please write a comment if you have additional query

179 reviews for Campden: Wine Sanitizer Rinse Free

Based on 179 reviews

Customer Images

Image #1 from Subramanian T
Image #2 from RAJAT MALLICK
Image #3 from Sourabh K
Image #1 from Subramanian T

Subramanian T

Helped to make perfect wine

Image #2 from RAJAT MALLICK


Powder was good but packing need to improve. May be packaged by Aluminium packet . Packet become transparent after some grade plastic can use for packing inside.

Image #3 from Sourabh K

Sourabh K

This goes a little bit in long term preservation for flavor aroma uplift so jus purchased it this time a couple packets. Will last sometime. Bought a few other ingredients actually for a perfect chemistry.

Image #1 from Subramanian T
Image #2 from RAJAT MALLICK
Image #3 from Sourabh K
1-5 of 179 reviews
  1. Yet to use with my first batch wine..

  2. Good Product

    • thank you Miland

  3. Satisfied with this product

  4. Good

  5. Good

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