Potassium Bicarbonate

Preferred method to lower acidity levels and raise pH in musts.  3.8 grams/gallon (1gram/liter) dissolved in a little bit of the wine then add to the lot.  Will reduce total acidity, mainly tartaric acid, by 1.0 gram/liter.  One teaspoon of the powder is approximately 6 grams.  Allow 6 to 8 weeks before racking off precipitated potassium bitartrate solids. An alternative method when there is need to lower acidity by greater than 2.0 g/l is to use calcium carbonate.  Normal ranges for acidity levels in must/juice and wine are as follows:                                         Must/Juice g/L           Finished Wine g/L Dry White                            7.0-9.0                          5.0-7.5  Dry Red                               6.0-8.0                           4.0-5.5 Sweet White/Red                7.5-9.0                           5.5-7.5 An acid test kit can be used to determine acidity of your must or wine.