CALCIUM CARBONATE 1 Pound Chalk LD Carlson 6160A

$2.50

Calcium Carbonate lowers acidity and is useful in managing high acidity in grape wines. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation, do not reduce acid by more than 30%, or you may get a ‘salty metallic’ character. Calcium carbonate is also used in beer to increase the temporary hardness of water. It keeps the mash pH from getting too low. Traditionally used in English stouts, pale ales and bitters.  Can be used to buffer lacto starters and mixed cultures.

8 in stock

SKU: CALCIUM_CARBONATE_1LB Category:

Description

Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate, however it is more likely to affect the flavor.  Calcium Carbonate may take a few months to fully precipitate.  You will notice ‘wine diamonds’ in the bottom of your fermenter.

Calcium carbonate is a chemical compound with the formula CaCO₃. It is a common substance found in rocks as the minerals calcite and aragonite and is the main component of eggshells, snail shells, seashells and pearls.  Historically used as the main ingredient in white wash, a la Tom Sawyer.

Usage: One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine.

Additional information

Weight 19 oz
Dimensions 9 × 6 × 1 in
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