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What's the difference?
- Thread starter Derf
- Start date
They will both accomplish the same purpose as an antibacterial agent to kill yeast and bacteria and prevent oxidation along with other identical benefits, however I would recommend potassium bisulfite over sodium metabisulfate as it will not add sodium to the mead. (sodium, of course, is salt)
I use my sodium metabisufate as an equipment and bottle sterilizer only.
Joe
Here's what some experts say..
Sodium Metabisulphite tablets used to suppress unwanted bacteria and wild yeast prior to fermentation and to stabilize wine during racking. Each pre-measued tablet equals 1/3 oz (10 gr). For every gallon of wine completely crush one or two tablets. Dissolve in a small amount of cold water then stir into wine thoroughly. This sodium source of metabisulfite is not recommended because of possible flavor changes in wine. The US government currently bans the use of sodium metabisulfite in all wines made in or imported into the country due to health concerns over sodium in wine. A much better choice would be potassium metabisulfite.
source .... http://www.leeners.com/stablizers.html
In the opinion of Leeners the answer is yes it will affect the flavor. Other brewers sites have expressed the same opinion. I have not experimented with it and merely take their word for it.
Joe
