Potassium Bicarbonate

Preferred method to lower acidity levels and raise pH in musts.  3.8 grams/gallon will reduce acidity by 1.0 gram/liter.  Requires several weeks of cold stabilization for tartaric acid to drop out as potassium bitartrate.  One teaspoon of the powder is approximately 6 grams.

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.