Originally Posted by nakros
Ok! Thanks for your help. Perhaps I'll try the potassium for the next couple of batches, and see if there is much difference in taste once the wines mature a bit.
Thanks again to both of you for your responses!
As far as I understand potassium metabisulfate and sodium metabisulfate will have the same effects on wine. I don't think one tastes beter. Professional wineries are not allow (in the US) to use sodium metabisulfate in the wine, because it would add sodium to your diet. Since Americans already get too much sodium from junk food, we don't need it in our wine.
I know I'm a beginner at wine making, but it was my understanding that metabisulfate doesn't affect the taste if used in the correct amounts. But if you are tasting it, it may help to decant your wine prior to serving. sulfides produce a gas in the wine that over time escapes. Leting your wine air out should allow some of that gas to escape.