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Used for Acid Adjustment in wine. Potassium bicarbonate and potassium bitartrate in a tartaric acid reduction powder. Use after fermentation is complete.

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.

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