So K-Meta is Pottasium Metabisulphite and campden tablets are Sodium Metabisulphite.
K-meta is to kill wild yeast (says on the bottle)
I read that campden should be added to fruits to sterilize the fruit before fermenting. So what is it that kills the yeast? Is it the potassium because both have metabisulphite? I am always confused on this becasue some post say they are almost for the same thing but how would the yeast survive and populate if it is added BEFORE you pitch the yeast?
Also, can campden tablets be used to sterilize my bottles before bottling? Right now I use an iodine solution to sanitize but it seems this would be much cheaper and easier route.
Any clarification would be great as to why the yeast can still thrive if campden is added beforehand. Thanks!
K-meta is to kill wild yeast (says on the bottle)
I read that campden should be added to fruits to sterilize the fruit before fermenting. So what is it that kills the yeast? Is it the potassium because both have metabisulphite? I am always confused on this becasue some post say they are almost for the same thing but how would the yeast survive and populate if it is added BEFORE you pitch the yeast?
Also, can campden tablets be used to sterilize my bottles before bottling? Right now I use an iodine solution to sanitize but it seems this would be much cheaper and easier route.
Any clarification would be great as to why the yeast can still thrive if campden is added beforehand. Thanks!