400g Precipitated Chalk (Calcium Carbonate)

Use precipitated chalk (calcium carbonate) to reduce the acidity in country wines - particularly in highly acidic fruits such as rhubarb and apple and also as an acid reducer in ciders and for brewing dark malty beers.Adjusts pH up.

In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does, but it takes longer, affects flavor, and it reduces tartaric before dropping out malic or citric acids.

In beermaking:Calcium Carbonate increases pH and adjust your water chemistry; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.