Potassium Carbonate - 1#
Used for de-acidification (addition of 3.8 g/Gallon, or 8.3 pounds/1000 Gallons reduces acid by 0.1 g/100ml). Besides the acid-neutralizing effect of carbonate, the added potassium helps precipitate tartrates in low pH grape wines. Wine must be chilled for complete precipitation. Preferred over calcium carbonate (which is a time dependent precipitation), potassium carbonate is temperature dependent.