Tom and Dave are right. Na-MB is fine for sanitizing, but use K-MB as an
adaptive to your wine. Some (all?) commercial wines use way to much of the
stuff and it has given it a bad name. When used in the proper amounts it is
perfectly safe and absolutely required if you are going to age your wines
for extended periods - 2+ years.

Ray

"Dave A." > wrote in message
news:A59%e.15891$qC4.11814@trnddc02...
>I only use Sodium MB for sanitation, otherwise Potassium MB is preferred.
>
> "Maurice Hamling" > wrote in message
> news:Sw3%e.377920$_o.33473@attbi_s71...
>> Wine Makers
>>
>> How safe is Sodium Metabisulfite to use??
>>
>> Moe
>>
>>
>
>