Calcium Carbonate 2 oz
Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes them to drop out. Very effective in reducing astringent flavors when brewing dark beers.
Use ½ teaspoon per gallon to reduce acidity by approximately .01%. Use in the mash or must before fermentation to be effective. Calcium carbonate is not very soluble so mix carefully.