Potassium Bicarbonate (50g)

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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.