Schnitzengiggle
Well-Known Member
If treating the water solely for chloramines, will sodium metabasulfite possibly cause off-flavors due to the added sodium, or is there such a small amount that it is insignificant?
I understand potassium metabasulfite is recommended because there is no sodium added to the water, but is there really a problem with the amount of sodium?
I understand potassium metabasulfite is recommended because there is no sodium added to the water, but is there really a problem with the amount of sodium?