How much Campden per liter

giuzep89

Hey guys,
I finally got myself a press and a crusher, so it's time to juice my own apples and pears. I know that if I add yeast right after juicing it might not be that necessary to add sulfites, but a lot of cider makers do that so I'd like to at least learn how to do that properly. So yeah, the question is quite simple, how much should I add and how? Side note, I don't get tables but straight powder so I'd like to know it in grams per liter. Thanks!
.....on another note: if I wanna start a wild fermentation, should I oxygenate + add nutrients? I do that with all my ciders and it results in a clean and fast fermentation, more or less done in 4-5 days without exception. Of course a wild fermentation would take far longer but I'm wondering if those steps could help.

marc1

I think the term campden refers specifically to the tablets, which include a lot of binder to make measurements easy.
I have sodium metabisulfate powder, and the directions say 1/4 teaspoon per 6 gallons of must.

Chalkyt

Claude Jolicoeur suggests making a 5% SO2 stock solution... "dissolve 10g of potassium metabisulphite (approx 2 teaspoons) for 100ml of solution. One ml of this stock will yield 50ppm of SO2 to one litre of juice or cider." This is about the same as one campden tablet in a gallon of juice, which is a typical dose.
Refer to The New Cider Maker's Handbook, Chapter 14.1 "The Sulfite".