I don't buy Na-meta any more, so I would never use it. However, if it was all that I had, I would use it exactly the same as K-meta.What is the difference between the two, when would you use Sodium Metabisulfite instead of Potassium? bk
For reasons unknown, all the home brew stores in my part of world only sell sodium metabisulphite (usually Young's Campden Tablets) so it's all I've ever used. I've certainly never tasted any saltiness.
Campden tablets can be either sodium or potassium, you'd have to check the ingredients list for your manufacturer. I don't think there is much difference between each in terms of preservative powers.
I think the difference between na-meta and k-meta is being blown a bit out of proportion. K-meta is preferable but using na-meta instead is not going to have a disastrous effect on your wine unless you're using it in large amounts - then you have other problems!
But k-meta isn't exactly expensive so if your not comfortable with using na-meta just go out and buy some more (at least you have the option, unlike me!)
Potassium metabisulfite contains 57% of SO2 compared to 48% for the sodium metabisulfite.
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