I am now on my fifth book on Meads or Winemaking and I have repeatedly read such statements:
ref: Country Wines by Pattie Vargas & Rich Gulling P14
"When you add a Campden tablet to your must, you'll eliminate all bacteria and yeasts from it, but the effect lasts for just 24 hours."
Surfing the MLD and responses here on the forum, my understanding is that the Campden tablet either just destroys certain wild yeasts that are not tolerant to sulfer dioxide for up to 24 hours. Yet many of the books including the one referenced above indicate that not only does it kill yeasts but all bacteria and in some books they call to mix it up in stronger doses and use it for a sanitizer. Come-on! ;D Whose giving the science and whose giving the fiction? And what is your source? ???
ref: Country Wines by Pattie Vargas & Rich Gulling P14
"When you add a Campden tablet to your must, you'll eliminate all bacteria and yeasts from it, but the effect lasts for just 24 hours."
Surfing the MLD and responses here on the forum, my understanding is that the Campden tablet either just destroys certain wild yeasts that are not tolerant to sulfer dioxide for up to 24 hours. Yet many of the books including the one referenced above indicate that not only does it kill yeasts but all bacteria and in some books they call to mix it up in stronger doses and use it for a sanitizer. Come-on! ;D Whose giving the science and whose giving the fiction? And what is your source? ???