Calcium Carbonate, 1lb
Calcium Carbonate (CaCO3) is a naturally occurring mineral that is used in wine to lower the acidity and increase the pH. It combines with tartaric acid and creates calcium tartrate crystals that precipitate out of the wine over a period of several weeks. Net Weight: 1lb (454g) Form: Powdered Usage:- The exact amount of calcium carbonate needed will vary in every recipe and will depend on many factors including the acid level of the wine or ingredients used- General application to reduce wine acidity: 1/2oz per 5 US gallons (14.2g per 18.9L)- 1/2 tsp (2.5g) of calcium carbonate will lower total acidity of 1US gallon of must approximately 0.1 %- It is not recommended to use more than 0.4oz or 4 tsp (11g) per 1US gallon or to reduce the acidity by more than 0.4% with calcium carbonate- It is more effective to use calcium carbonate to de-acidify fruit must prior to fermentation
Potassium Bicarbonate 2 oz.
Potassium Bicarbonate 2 oz. Potassium Bicarbonate is used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 – 0.4%.
Tannin Powder – LD Carlson
Add to boost astringency in dull wines as well as aid in clarification. Traditionally a dominant flavor in red wines, it can be used sparingly in white wines. Great for wines you intend to age. Typical usage rate is 1/8 – 1/4 tsp per gallon.
LD Carlson Wine Tannin 1 oz
Wine Tannin Powder 1 oz. Add to boost astringency in dull wines as well as aid in clarification. Traditionally a dominant flavor in red wines, it can be used sparingly in white wines. Great for wines you intend to age. Typical usage rate is 1/8 – 1/4 tsp per gallon.
LD Carlson Stainless Steel 1/2in Barbed Hose Fitting 1/2in Female NPT
304 Stainless Steel 1/2″ Barbed Hose Fitting – 1/2″ Female NPT.
Yeast Nutrient 1 lb.
Yeast Nutrient 1 lb. Yeast Nutrient gives nourishment to your yeast so that it stays healthy throughout the fermentation process. Used in beer, wine, mead, etc. to produce healthy yeast for a complete fermentation. Use 1 teaspoon per gallon prior to fermentation beginning.
Potassium Bicarbonate – 1 lb.
Potassium Bicarbonate – 1 lb. Potassium Bicarbonate is used in wine to help lower the acidity in wine. Usage: 1 1/2 teaspoon per gallon of wine will reduce acidity approximately 0.1 %. Do not reduce more than .3-.4 %.
