All About Potassium Metabisulfite
Potassium metabisulfite is a complex additive. In this episode of the podcast I break down how it functions, what the difference is between potassium metabisulfite and sodium metabisulfite, as well as the difference between free and total sulfites (which come from potassium metabisulfite).
It’s an important topic for many wine makers and consumers alike. One that deserves our attention to fully understand how best to work with it so that we can create the best possible wines.
Adding to the complexity of it all are the many names by which it goes. You’ll see wine makers refering to potassium metabisulfite as PM, k-meta (the k stands for potassium on the periodic table of elements), and campden tablets.
Here are all the questions addressed in this podcast. Listen using the player above to hear the answers.
- What temperature do I keep my wine at after fermentation?
- Can I degas my wine a second time if I didn’t get all the gas out the first time?
- Do you have to clean or wash grapes prior to crushing them?
- How long should I age a strawberry dessert wine?
- How long should I cold stabilize my wine for?
- Is there a difference between adding sugar at bottling vs during fermentation?
Below are the resources mentioned in the show:
- Submit a recipe to be published at Winemaker’s Academy.
- Calculating Potassium Metabisulfite Additions
- Crushing and Destemming Grapes
Photograph by: (WT-shared) OldPine