I prefer and use pot meta for everything, simply from a cost savings standpoint. A pound of the stuff will make years worth of sanatizing batches, and keeps well in solution. I still use campden for adding to musts or stabilizing wine (can't over/under measure crushing one tab per gal) but pot meta for all equipment/bottles.
Primary: Sparkling White Grape Peach Wine
Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider
Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee