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Potassium Bicarbonate

We use potassium bicarbonate to reduce acidity in wines. Be careful to not add too much right away as it will continue to precipitate acid in the weeks after adding. 


- Add 1g/l for a total acidity reduction of 1g/l

- Mix it in with wine before adding to the entire batch

- It will continue to lose acidity in the 6-8 weeks after adding. It will require another racking to remove those solids. 

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