400g Potassium Bicarbonate

For reducing acidity in a finished wine, Potassium Bicarbonate is introduced into the wine prior to fining and operates most effectively while the wine undergoes cold stabilization.

Application Tip:

To properly add the Potassium Bicarbonate, dissolve in a small amount of wine prior to adding into the larger batch. For wine being cold stabilized, add 1 gram of Bicarbonate/liter of wine or 1 – 11/3 tsp per gallon to lower Total Acidity by .1% Reducing acidity by more than .3% is not recommended.

Application Tip:

Wines measured with a pH higher than 3.5 should not receive any additions of P. Bicarbonate. To maintain quality and effectiveness, the container should be fastened securely with the provided lid.