Didn’t have enough Campden tablets

[MakersOnMaverick]

Hey all!

We crushed yesterday only to find that we didn’t have enough Campden tablets for the volume we crushed and the local shop was closed by the time we realized. We did have 10 tablets, so I added that to the must.

For reference, we are growing Lemberger grapes, the pH was 3.0, and the brix was 24. We sterilized everything from the buckets to the destemmer/crusher before picking, so the only things present would be on the contaminants/yeast on the grapes.

My questions: Should I add more meta when I get it on Tuesday (picked/crushed Saturday)? If so, how much after waiting 3 days between additions? Should I just pitch the yeast tonight (Sunday) and hope for the best? Add meta again after primary?

Any help would be much appreciated! Normally we are better prepared, but our hot summer and lax testing made yesterday’s harvest a surprise, so we spaced a pretty important step.

Thanks!

 

[ChuckD]

I would pitch the yeast. If it’s rolling along on Tuesday I would just skip the additional k-meta until after primary. A strong ferment is its own preservative.

 

[winemaker81]

I agree with @ChuckD.

Side note -- if you're using that many Campden, buy powdered K-meta. It's cheaper and easier to use.

 

[MakersOnMaverick]

I would pitch the yeast. If it’s rolling along on Tuesday I would just skip the additional k-meta until after primary. A strong ferment is its own preservative.

Solid advice and coincides well with what I’ve been reading. Thanks!

 

[MakersOnMaverick]

I agree with @ChuckD.

Side note -- if you're using that many Campden, buy powdered K-meta. It's cheaper and easier to use.

That’s great advice. We just bought a one-pound bag for the price of 20 tablets. Crazy I didn’t think of that before. Thanks for the advice!

 

[mainshipfred]

I don't use campden tablets so I have no idea how many you are supposed to use. If you're doing malo you definitely don't want to use too many. Do you include enzymes and tannin additions as part of your protocol?

 

[winemaker81]

I don't use campden tablets so I have no idea how many you are supposed to use.

Campden usage is 1 tablet per 1 US gallon, providing 50 to 60 ppm.

For folks making 1 or 2 gallon batches, they work great. I typically have various extras from my main batches, so I dissolve 1/4 tsp K-meta in 5 or 6 Tbsp water, and use 1 Tbsp per jug 1 US gallon / 4 liter jug.

That’s great advice. We just bought a one-pound bag for the price of 20 tablets. Crazy I didn’t think of that before. Thanks for the advice!

The advantage of WMT over every other source of winemaking information, is that you're talking directly to folks who have been making wine as long as 60 years. There is an amazing amount of practical experience here, and we freely share tips and tricks. If you're on the forum consistently, you'll learn something new every week.

 

[MakersOnMaverick]

I don't use campden tablets so I have no idea how many you are supposed to use. If you're doing malo you definitely don't want to use too many. Do you include enzymes and tannin additions as part of your protocol?

No enzymes or tannin. We do run malolactic, but we’ve never had problems using 1 tablet/gallon in the past. We’re way under that now, so I’m hoping we had just enough to prevent spoilage and keep it fresh and the yeast we introduce tonight does the rest (thanks to advice on this forum). These kinds of mistakes always lead to more learning and sometimes better wine, so I’m holding out hope!