Potassium Bicarbonate (50g)

Notify me when this product is available:

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. 

 

Usage:

- 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. 

Subscribe