Product Description
Precipitated Chalk Acid Reducer 100g.
100g Tub - Calcium Carbonate
To reduce acidity in wines and cider.
Adding 7g per gallon will lower the acidity (increase pH) by about 1.5 ppt.
Ensuring the right balance of acid at the start of fermentation is so important.
Wines: Most wines fall around a pH reading of 3 or 4. For white wines, a desirable reading is a pH of approximately 3.2, while the best pH for red wines is around 3.6.
Ciders: It is important that the acidity of the juice has the correct pH. The ideal pH reading for cider is between 3.2 to 3.6. A weaker acid content of pH 4.0 or above can lead to flavour problems and make the juice more prone to bacterial infection.
If your juice has too much acid, you will need to reduce it to get a nice healthy fermentation and a better tasting drink.
Note - Some foaming will happen because CO2 is given off by the chalk as it neutralizes some of the acid.
Ensure sufficient head space in your fermenter and leave it in a cold place for one week to allow any acid crystals to fall out as sediment.
Label may change.
