Thanks for the clarification - I don’t have either in my water, so always have to look it up. :shock:
It’s actually a really good anti-oxidant and sanitizer for wines, due to the low pH of the must, but at rates like 1 tablet/gallon. I don’t think one in 10 gallons would hurt, but no reason to use too much.
I’ve been wondering how it would work as an anti-oxidant in sour beer… unless it would just kill the microbes. Hmm…
