Effectively reduces Tartaric Acid levels in high acid grape wines. Added after fermentation but before fining, it requires cold stabilization to precipitate out and remove unwanted acids. Can only be used to lower acidity by small amounts.
Usage: 3.4 grams or approx 1/2 tsp per gallon of wine will lower acidity .1%. It is not recommended to reduce wine more than .3%.
Approximately 8 teaspoons per ounce.
Available in 2 oz, 8 oz, and 1 pound sizes, Packaged in re-sealable zip bags.