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Calcium Carbonate, powder, USP (precipitated chalk). Used to reduce acidity in wine or must. It reacts preferentially with tartaric acid over malic acid, so best practice involves adding it to a fraction of the wine and recombining the fractions after the reaction (inquire about using this procedure). Because pH increases with the reduction in acidity you can seldom reduce acidity by more than 0.3 to 0.4%. Use this as early as possible to allow time for tartrate stability and for a reduction in the taste from calcium ions. 2.5 grams of this material will lower acidity by 0.1%.
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