Hi all, been browseing for a while, wanted to ask an off the cuff
question.

What is in Campden tablets? I use them instead of sodium or potassium
metabisulfate, 'cause to date I haven't made more than 1-2 gal of wine
at a time. People say they're sodum metabisulfate and a binder, but
what's the binder?

It couldn't be sugar, that would ferment. Could it be starch? Or can
beer yeast use that? Or maybe just silica dust. There's a lot of
binder if each tablet contains only 1/2 gram of pot-meta. So where
does it all go?

A google searh of "campden" leads to some strange results -- and
"Campden tablets" leads to the usual home brew web sites. Does anyone
know who invented Campden tablets -- guessing his last name was
Campden