Hi all, been browseing for a while, wanted to ask an off the cuff question.
What is in Campden tablets? I use them instead of sodium or potassium metabisulfate, 'cause to date I haven't made more than 1-2 gal of wine at a time. People say they're sodum metabisulfate and a binder, but what's the binder?
It couldn't be sugar, that would ferment. Could it be starch? Or can beer yeast use that? Or maybe just silica dust. There's a lot of binder if each tablet contains only 1/2 gram of pot-meta. So where does it all go?
A google searh of "campden" leads to some strange results -- and "Campden tablets" leads to the usual home brew web sites. Does anyone know who invented Campden tablets -- guessing his last name was Campden ;)