Calcium Citrate Powder - Premium Food Grade Acidity Regulator - 1kg

Take control of your water chemistry with our Premium Calcium Citrate. This high-purity, food-grade powder is an excellent source of calcium for home brewers and winemakers who need to adjust their mineral profile without significantly altering the sulphate or chloride balance of their beverage.

Unlike Gypsum (Calcium Sulphate) or Calcium Chloride, Calcium Citrate allows you to boost calcium levels—essential for yeast health, enzyme activity during the mash, and flocculation—while maintaining a smoother, more neutral flavor profile in your finished beer or wine.

Key Features:

• High Calcium Content: Provides essential calcium ions ( ) required for enzymatic activity in the mash and yeast metabolism.
• Sulphate/Chloride Free: Perfect for styles where you want to increase calcium but do not want to accentuate hop bitterness (sulphates) or malt sweetness (chlorides).
• 100% Food Grade: Safe for all brewing, winemaking, and food applications.
• Fine Powder Form: Disperses easily into the mash or fermentation vessel.

Applications:

1. Brewing Water Adjustment: Ideal for adjusting soft water. Calcium is critical for lowering mash pH, promoting clear beer (flocculation), and preventing "gushing" or beer stone formation.
• Usage: Add 1/2 to 1 teaspoon per 5 gallons (19L) during the mash or boil, depending on your target water profile.
2. Winemaking & Cider: Used to adjust calcium content in musts that are deficient. Adequate calcium helps precipitate oxalates (preventing haze) and supports healthy yeast fermentation.
3. Acid Buffering: The citrate component can act as a mild buffer, helping to stabilize the pH of your final product.

Technical Specifications:

• Chemical Name: Tricalcium Citrate
• Grade: Food Grade (FCC/USP)
• Appearance: Fine White Powder
• Solubility: Low solubility in cold water (dissolves better in acidic environments like wort or wine).
• Net Weight: 1kg

Brewer's Note: Calcium Citrate has lower solubility than Calcium Chloride. For best results in brewing, we recommend adding it directly to the mash where the acidity of the grain will help it dissolve fully.

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