As I understand it, Na Meta is not allowed in commercial wines. Good reason
for amateurs not to fool with it either when K meta is available.

Ray

"Tom S" > wrote in message
. com...
>
> "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
>
>