- Mar 25, 2012
- Reaction score
Which do you prefer/use after fermentation and why? Most articles speak of Pot. Bicarbonate, but not as much info on Pot. Carbonate.
It might have been sodium bicarb that is considered less healthy.I remember someone saying or I read somewhere that potassium bicarbonate is 'healthier' than potassium carbonate (or maybe calcium carbonate?).
Sorry, I just noticed your second paragraph.It might have been sodium bicarb that is considered less healthy.
I'm wondering if there's any difference in the taste of the wine after treatment with potassium bicarb vs potassium carb. Twice as much potassium left with the bicarb? Some people take potassium supplements. But does it leave a bitter, salty, or metallic taste?