Glad Heart,

Another consideration, and for me the main one, is that K tartrate will
crystallize out of solution at cold temps, but not Na tartrate. This
allows one to alter the pH and reduce the "mineral/salty" taste of a
wine by cold stabilizing.
I use K-meta. Somebody once gave me a 5 lb jar of Na-meta, and I wound
up giving it to someone else. I wonder how many hands that jar passed
through?

Luck, Mike MTM