2oz Potassium Carbonate (K2CO3) for Grape Wines to Lower Tartaric Acid Producing "Wine Diamonds"

Description

• Potassium Carbonate (K2CO3) 2oz is used to lower acidity levels in wine
• Wine must be stored cold for several weeks after application to form crystals
• Do not reduce acidity by more than 3% (2+ grams per liter) or you may get a 'salty metallic' character
• Besides winemaking, it is used in production of activated carbon, glass, lye water, potassium salt and soap

Potassium Carbonate lowers and is useful in managing high acidity in grape wines. It is a different chemical than the bicarbonate. Use 3.8g per gallon to lower acidity by roughly 0.1%. Wine must be stored cold for several weeks after application. The tartaric acid will drop out of suspension and form potassium bitartrate crystals, or 'wine diamonds' on the bottom of your fermenter. It's romantic. Add directly to the wine to be treated, stirring continuously. Do not reduce acid by more than 3%, (more than 2 grams per liter) or you may get a 'salty metallic' character. Test first on a small amount. Less flavor effect than calcium carbonate.

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