Essentially the same salt with the same applications as potassium metabisulfite, but contains the sodium ion instead of potassium. Some winemakers prefer to use this salt for sanitizing and KMS for antioxidant/stabilizing additions to must and wine. Use the same way and in the same proportions as KMS.

Dosage:

• Wild Yeast: 1/4 teaspoon per 5 gallons of must.

• Sanitation: 2 oz. to 1 gallon of water.