Calcium Carbonate

Used for acid reductions in wine and to harden water in beer making. Use in acid reductions must be considered a last choice as other materials produce better results with less off flavor. Add 1/2 tsp. per gallon at start of fermentation to lower total acidity by 0.1%. It is not recommended to reduce acidity by more than 0.3%. Cold stabilize for at least one month before racking off the malate precipitate. Excess use of calcium carbonate will give wine a chalky flavor.