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ABOUT THIS PRODUCT: [MIN110] Calcium Carbonate, also known as Precipitated Chalk is used to reduce the amount of acid in a juice or must. Wines too high in acid will typically have a unpleasant tart to sour taste. These wines may also create a burning sensation when being swallowed. Calcium Carbonate will help to reduce this sharp taste and unpleasant burning by lowering the amount of acid in the wine to a normal level. It does so by neutralizing the acid and causing it to drop out of the wine in the form of tiny crystals. The wine is then simply racked off the sediment deposits.
DIRECTIONS: Calcium Carbonate is best added to the juice at the beginning of fermentation. Separate one-third of the batch off and thoroughly dissolve the appropriate amount of Calcium Carbonate into it. Then stir the mixture thoroughly throughout the rest of the batch. The more slowly you introduce the Calcium Carbonate to the entire batch, the more effective it will be. Gradually over a 2 hour time frame would be ideal. The Calcium Carbonate will turn the excess acid into calcium tartrate and some calcium malate crystals which will settle out over a period of time. Once the wine has finished, it is recommended that it be bulk aged for several months to make sure that none of the crystals precipitate out after your wine has been bottled. Keep the wine above 60F while bulk aging. Cooler temperatures will slow the precipitation of the acid.
DOSAGE: For each teaspoon of Calcium Carbonate added to 1 gallon of wine, the total acidity (TA) will lower by .10% tartaric. We recommend determining what the juice`s current TA is with an Acid Testing Kit. Then establish a dosage to be added to the entire batch. If you do not have an Acid Testing Kit then use 1/2 teaspoon of Calcium Carbonate for every gallon of wine. More Calcium Carbonate can be added later if the wine is still too tart.
MAXIMUM DOSAGE: Total dosage should not exceed 3-1/2 teaspoon per each gallon of wine.