Wine must be stabilized and fined first. Add 1.2g/L directly to high acid/low pH wine (wine should be >1.0 TA /<3.0 pH). Stir vigorously for 1 minute. Reduces TA by .1g/L.
CAUTION: DO NOT add more than 3 oz (83g) total to 6 US gallons (23L) of wine.
Cold stabilize for 2 weeks before racking off of the tartrate precipitate. To reduce TA greater than .3g/L, use Calcium Carbonate USP.