Used to lower acidity levels in wine. 3.8 grams per gallon will reduce acidity by about .1%. Requires that the fermenter be stored cold for several weeks after application. During the period of cold stabilization the tartaric acid drops out as potassium bitartrate. Calcium carbonate can be used in a similar manner and does not require cold stabilization. However it adversely affects flavor, takes month to precipitate out of solution, and preferentially reduces tartaric acid first before affecting malic or citric acid.
Each pack weighs 1 oz (28 g)