add campden tablet at start? good idea?

[fullmoonwinery]

i think i read somewhere that adding a campden tablet to the must right at the start is a good way to kill any bacteria or wild yeast that might be lurking in the water or juice. then wait 24hr before adding yeast of course.

is this a reasonable safety step or a bad idea? any effect on the final outcome, good or bad? note, i don't have chlorine in the water, its filtered and R.O. bottled water.

thanks, steve

[Duffbeer]

It's a good practice for fresh fruit ferments & is actually beneficial to the finished product, a by product of this is the production of glycerol, which can result in a smoother wine.
For tinned fruit or juices it generally is not needed.