When to add campden

[trudy]

I've read that you add Camden tablets but not to sure when to.

 

[Julie]

when you have completed fermentation and every three months until you bottle.

 

[Stressbaby]

Jack Keller's recipes nearly always use Campden prior to fermentation in his wines: Campden > 12 hours > Pectic > 12 hours > yeast.
To me, this seems reasonable for grapes/fruit which might have wild yeast. However, sometimes the risk of wild yeast is so negligible as to make this dose unnecessary in my view. So what I've started doing is whenever I'm exposing the entire must to boiling water or when making a floral wine for example, is skipping this step and adding the kmeta when moving to the secondary as Julie says.