Precipitated Chalk 100g (Calcium Carbonate) - Acid Reducer
Primarily used to reduce acidity in wines, precipitated chalk is also suitable for brewing beers.
High-acid fruits such as rhubarb particularly benefit from its use to achieve a more balanced flavour profile.
Calcium Carbonate (Precipitated Chalk) that is added to the Wine or Cider, at a starting rate of 7g per gallon. This will reduce the acidity by around 1.5 ppt (part per thousand). When added, it will release CO2 (carbon dioxide) as a gas as it neutralises the acid and it may also foam up, so ensure there is sufficient head space in the container before adding. Sometimes this can also produce sediment as the acid is neutralised so if added to a finished Wine or Cider, leave it in a cold place for one week to allow any acid crystals to fall out as sediment
Please note supplier may vary - picture for reference only