Are sodium metabisulphite and potassium metabisulphite interchangeable? Any descriptions of what these chemicals do seem to say the same thing but, most recipes seem to call for pot meta. Is one better than the other or are they used for different purposes?
The sodium version is fine for general sanitizing, but for use in the actual wine it's better to stick to the potassium form because the excess potassium is normal in wine, whereas excess sodium isn't.
Tom S
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