Potassium Bicarbonate 2 oz
Potassium bicarbonate should be used carefully due to additions increasingthe pH of your product (by the inevitable presence of increased potassium ions). Bench testing may be conducted on samples to ensure that the desired level of deacidification does not cause a pH shift beyond acceptable levels.
Use for lowering acid at a rate of 1 and 1/3 teaspoon per gallon. This will lower the acid by .1%. Cold stabilize before racking off the tartrate precipitate. Not recommended to reduce acid more than .3%, or to use on wines higher than 3.5 pH.
QUESTIONS & ANSWERS
Have a Question?
Be the first to ask a question about this.