Used in fresh juice at the rate of 1 tablet per gallon to kill any wild organisms such as vinegar and mold when making wine. Also used in higher doses with water to create a sanitizing solution. It is interchangeable with Sodium Bisulfite.

Miraculous tablets that one simply has to add to wine. Apparently they prevent the growth of micro organisms (or something).

Tablets used in winemaking to sterilize equipment and fermentation media. When dissolved, they provide sulphur dioxide in a convenient form. Tablets must be crushed to use, but this ensures the proper dosage. Campden powder can be purchased bulk from most winemaker suppliers under its chemical names, either potassium metabisulfite or sodium metabisulfite. For sterilizing bottles, crocks, jars, funnels and other equipment, two crushed tablets dissolved in 1 gallon of water will suffice. Do not rinse equipment after sterilizing. For adding to must, use one crushed tablet per gallon of must and wait 24 hours before adding yeast. Also see Potassium Metabisulfite and Sodium Metabisulfite.

Pellets of sodium metabisulphite used as infection-inhibiting agent. Not technically a sterilizer. Used more in wine, mead, and cider making than brewing.

These perform the same tasks as Potassium Metabisulfate, only in solid form

Campden tablets (potassium or sodium metabisulfite) are a sulphur based product that is used primarily in wine, cider and beer making to kill certain bacteria and to inhibit the growth of most wild yeast: this product is also used to eliminate both free chlorine, and the more stable form, chloramine, from water solutions (i.e., drinking water from municipal sources). Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so it can be used to protect against wild yeast and bacteria without affecting flavour.