Would Sodium Metabisulfite be an acceptable substitution for Sodium Bisulfite ? If yes, would the portions be similar ? If no, what would be a appropriate substitute for Sodium Bisulfite? Being in Canada i'm having a tough time finding Sodium Bisulfite.

I've looked through the archives and the active threads and can't find the answer.

Thanks in advance.

you probably need to post in the fermenters forum. some pretty knowledgeable folks over there

Sodium Benzoate is commonly used in our industry for meat type preservation and is an anti oxidant. It is relatively safe to use. The material you describe serves a similar purpose and is common in wine and distilling processes. It as well as other chemicals need to be studied as to their best suited purpose effects and exposure concerns when using them.

From what i have read in different wine making procedures Sodium Metabisulfite turns into Sodium Bisulfite by reducing the called for amount of Sodium Bisulfite by 10% and adding water. I guess i will give it a whirl in a small batch.

Thanks for the replies.