Does the use of campden tablets to dechlorinate water (1 tablet per 20 gallons) result in a significant increase in the concentration of sulfites in the final product? My father has severe asthma and reacts to sulfites. He can't drink wine of any kind, and some beers also give him asthma (mainly BMC-type beers). Obviously sulfite levels would be much less in homebrew with campden than in wine, but is there any significant risk? Do metabisulfites boil off like chlorine does?
I've also read that ascorbic acid (vitamin C) can be used to dechlorinate water. Does anyone have experience with this? Does it also remove chloramine?
I've also read that ascorbic acid (vitamin C) can be used to dechlorinate water. Does anyone have experience with this? Does it also remove chloramine?