Are the 3 interchangeable? I picked up Na-Meta and have been sanitizing all my equipment with it. But I see some recipes calling for K-Meta or Campden tablets. Can I use Na-Meta in recipes? Excuse my n00biness
k-meta and campton are the same. It's the strength thats different. It's the most widely used.
na-meta is the same as above but has sodium and a little cheaper
All 3 are sanitizers. I would use the na for sanitizing only as I don't want any sodium in my wine.