Sodium Vs potassium (metabisulphite)

[fury_tea]

Sorry if this has been asked before but I tried to search and couldn't find a definitive answer.

Is it ok to use sodium metabisulphite with potassium sorbate when backsweetening?

I just racked into my keg, I added a campden tablet and a teaspoon of sorbate in 12L of ginger ale, but just realised the campden is sodium meta not potassium meta.

Going to give it 48 hours and then add my sugar.

Does this sound about right?

 

[Cyberjip]

Yes. This is right. Campden can be either sodium or potassium metabisulphate, you are also right to add the sorbate.

Ho2ever I think you are not supposed to add them at the same time (if this is what you have done)

Some info here but it's hard to find what is the best method.

https://www.homecidermaking.com/how-to-stop-cider-fermentation/

 

[johncrobinson]

Not a problem at all.!!!!

 

[fury_tea]

Yes. This is right. Campden can be either sodium or potassium metabisulphate, you are also right to add the sorbate.

Ho2ever I think you are not supposed to add them at the same time (if this is what you have done)

Some info here but it's hard to find what is the best method.

https://www.homecidermaking.com/how-to-stop-cider-fermentation/

Yes I agree, finding info on this has been quite difficult. Lots of differing views and it can be hard to filter out the best method. I added both at the same time, after reading another article that said to do that. I also read an article that said don't use sodium metabisulphite, only potassium meta, which is why I asked the first question.

 

[johncrobinson]

I think that the advice to use the potassium salt may have been given due to the fact most of us have to much sodium in our diets as it is.