When should camden tablets be use in the beginning or when the wine is ready to be bottled?
YES. (both) You use campden in the beginning to kill all the stray mold/yeast/bacteria then 24 hours later pitch the yeast in. Then you add again when you bottle or bulk age to protect the wine.
Thank you, so much!
I have wondered the same thing. Some recipes tell you to add them at every racking! It seems too much to me. Do you only add at the beginning and before bottling and nothing in between any rackings?