Calcium Carbonate 2 oz
Beer Usage: Increases the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
Wine Usage: Reduces the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) 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.
Dosage: Varies with acid level
Common name: Chalk