Potassium Carbonate 100g - Used to Regulate the Acidity in Wine & To Treat Hard Water in Brewing & Distilling

Potassium Carbonate is used in wine making to lower acidity levels in the wine. It is also commonly used in brewing and distilling as an environmentally friendly method of treating hard water. 

Use as instructed in your recipe.

Undertaking a trial run with a small amount in order to determine exactly what the drop in acidity is strongly advised.

When being used to lower acidity levels in wine the fermenter should be stored in cool conditions for several weeks after application to allow time for any Tartaric Acid present in the wine to drop out of solution as Potassium Bitartrate. This process is known as cold stabilistaion.

Potassium Carbonate does not affect the flavour of the wine / water and so is preferred as an acidity regulator over Calcium Carbonate which unfortunately is known affect flavour.