Good answer Tony. But I want to point out that campden tablets are available (some places anyway) as both sodium and potassium.Outside of the chemical composition there is virtually no difference for wine makers. Both sanitize, react with yeast, and act as an antioxidant almost equally well and in the same way. The chemical composition, though, is a big deal for a lot of wine makers and many others. Sodium metabisulfite adds sodium to the process which could be harmful to those with diabetes, certain allergies, and the like. For this reason, I believe almost all experienced wine makers prefer k-meta as an additive (except those using Campden Tablets). For use as a sanitizer they are interchangeable.
Tony P.
Seriously, switch to using Potassium M. I don't even know why they sell the Sodium M. for wine making, but I guess there is a good reason.
Robie, it's for folks who enjoy eating potato chips with their wine.
Tony P.
Seriously, switch to using Potassium M. I don't even know why they sell the Sodium M. for wine making, but I guess there is a good reason.
Robie... Is k-meta that much better then sodium? What benefits are there using it.... ( k-meta).... Other then.....salts
Johnny, I used sodium last night , and it said 2 oz per gallon..
Thanks Robie.... I'm only gonna use the sodium as a sanitizer.....starting my first kit tonight..... Hopefully.
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