"Insprucegrove" > wrote in message
...
> > Throw away your sodium
> >metabisulfite and buy potassium metabisulfite.
>
> Why. What is the advantage to the potassium meta?

I said that for two reasons:
(1) Whatever you have currently on hand has probably become degraded
because of poor storage - either by you or whoever you bought it from.
(2) The potassium salt contributes no sodium to your wine. Potassium is a
natural component in wine, and any excess can be chilled out when you cold
stabilize. That's not the case with sodium, which in excess can make your
wine taste - well, salty. This is a pretty fine point, but wineries do not
use sodium metabisulfite in their wines.

Tom S