potassium metabisulfite

Hi, Do I need to use anything more than just potassium metabisulfite when stabilizing a mead that has not been back-sweetened, but does have some residual sugar? Recently, I've been doing meads with D47 and enough sugar to get it to 13.5%. Batches are tending to finish primary fermentation...

Hi everyone. I ordered wine yeast but there was a significant delay in delivery and will probably be here on Monday or Wednesday and my grapes have been sitting in the boxes since Thursday the 28th, hence I worry they will start spoiling despite being in a dark and cool place. Was wondering If I...

Good Morning All! Just a quick question, I've been reading the threads and posts on this site for some time but this is my first time posting. 4 Years into homemade wine making and in those 4 years I've visited this site as my go to which leads me to my question. I'm trying to get the right...

Sodium metabisulfite and potassium metabisulfite. When do you use the first and when do you use the other? Are they interchangeable?

Can anyone explain to me the difference between these two compounds? I have read in different sources that I should use one or the other for sterilizing and for stabilizing the juice before adding the yeast, but I am not sure if one is better than the other. I have made two batches of wine...