Calcium carbonate

Carbonate de Calcium 100g & 250g

The most widely used deacidifier !

Contains extra-pure calcium carbonate.
Dosage: deacidifier: 6.5g / 10L reduces acidity by 1g /L.

Neutralizes oxalic acid in rhubarb:
Dose: 2g /L rhubarb juice.

When and how to use ?

It is advisable to deacidify as soon as possible. Calcium carbonate is the most frequently used deacidifier.
A lot of foam often forms during deacidification.

To do this, use a fairly large container, add the required amount of deacidifier to the wort, stir for a few minutes and leave to work for a while.

Then stir and leave to act again. Repeat this a few times until there is no more CO2 formation (no more gas noise).
Leave to settle for 12-24 hours. Transfer the must/wine without the residue to the bottom of the container.