Is Pottasium Bicarbonate Baking Soda ?

Baking soda says Sodium Bicarbonate, so isnt potassium the same as sodium ?

I use potassium carbonate. Slightly different than potassium bicarbonate. I am not a chemist so we're bordering on " I don't know". I have been told that potassium based is better than sodium based, especially for people that want less sodium in their diet. I also use potassium meta-bisulphate instead of sodium meta-bisulphate. Potassium is a silvery white chemical that oxidizes quickly in air. wyo wino

Sodium and Potassium are most definitely NOT the same thing, though they are somewhat similar chemically. Sodium (Na) is plain ole salt. Potassium (K) is a salt substitute (Mrs. Dash). Whether Sodium Bicarb and Potassium Bicarb can be used interchangeably in wine making, I can't answer. However, even if they are, I would probably go with the Potassium Bicarb, as wyo wino suggests.

Cheers
Dave

GuitarLord5000 wrote:Sodium and Potassium are most definitely NOT the same thing, though they are somewhat similar chemically. Sodium (Na) is plain ole salt. Potassium (K) is a salt substitute (Mrs. Dash). Whether Sodium Bicarb and Potassium Bicarb can be used interchangeably in wine making, I can't answer. However, even if they are, I would probably go with the Potassium Bicarb, as wyo wino suggests.

Cheers
Dave

Thanks. Interesting. Several of the wine making books suggests switching over from sodium to potassium so I did.

wyo wino

Thanks for the info.

The box of Baking soda is going into the fridge where it belongs.

Sodium (Na) is plain ole salt. Potassium (K) is a salt substitute (Mrs. Dash).

Sorry but the science geek in me can take it no more and I must make a correction.

Sodium (Na) is NOT common table salt and Potassium (K) is NOT a salt substitute.

Sodium Chloride (NaCl) or Halite is common table salt.

Potassium Chloride (KCl) or Sylvite is used as a salt substitute.

Sorry to nitpick but....

Yes, anal-retentive does indeed have a hyphen.



- Scott

Scott,

Thank you for correcting my mistake. I was a bit tired when I made my original response, and never bothered to proof read that post. I actually work with KCL, NaCl, NaBr, CaCl, CaBr, and ZnBr for a living, so I should have known better than to leave that post incorrect. I'd hate for someone to ruin a batch of wine by putting table salt in it because of me. I simply meant to say that in its Salt (Chloride) form, Potassium and Sodium were chemically similar.

As for the bicarbonate form, I really have little experience. I do know that Sodium Bicarbonate is more commonly known as baking soda, but I dont know much about Potassium Bicarbonate.

Sorry for any confusion. And thanks for the correction.

Cheers
Dave

I use potassium carbonate not potassium bicarbonate to lower acid. Some of my chemicals come from a commercial wine maker and that is what he sent me. Either way you have to cold filter to rid the wine of the crystals. wyo wino

in my wine making i use potassium benzoate or sodium benzoate not shure baking soda is even a preservitive,never even heard of using baking soda,i cant use sodium or potassium metabisulfite tablets because am alurgic to sulfites

I guess people with high blood pressure would want to stay away from the sodium products and use the potassium products. You are right potassium carbonate or potassium bi-carbonate is not a preservative. We use potassium carbonate to lower acid in high acid wines. If you are making a wine and the acid is above .60% you can add the potassium carbonate to bring it down to the proper acid content.

You are correct about the benzoate. I think the potassium benzoate would be the better product to use. However, that said, Coca Cola had some problems with their citic acid drinks like Lime Coke etc. The benzoate turned to benzene and caused cancer. I think those problems have all been corrected because I see generic citric soda with benzoate in it.