Potassium bicarbonate is used in winemaking to reduce excessive acidity in wine or must. It reacts with tartaric acid to form potassium bitartrate, which later precipitates out of solution.
Typical dosage: Approximately 3.8 g per gallon reduces acidity by about 0.1%.
After treatment, the wine should be refrigerated for several weeks to allow potassium bitartrate crystals to settle before racking.
Tip: Always perform a small test addition before treating the entire batch.
