Potassium Bicarbonate - 2 oz (56 g)
Acidity is one of the most important technical aspects in winemaking as it determines the resulting flavour profile of the drink and will affect yeast health during fermentation. When the wine wort is too acidic, there’s a big risk of yeast stress, which will ultimately lead to undesired off-flavours in the final product.
One of the best ways to reduce excessive acidity and make the wort more suitable for a healthy fermentation is using Potassium Bicarbonate.
One of the best ways to reduce excessive acidity and make the wort more suitable for a healthy fermentation is using Potassium Bicarbonate.
| Description: | Potassium Bicarbonate is a very common additive in the food and drink industry, as it’s a very versatile compound with countless applications. In winemaking it is commonly used by professional Oenologists for obtaining the optimal level of pH in wort prior to pitching wine yeast. Recommended use is 1/3 teaspoon per gallon of wort, though it may be adjusted depending on actual pH value. Potassium Bicarbonate should be added to wort before the yeast is introduced to ensure proper deacidification. Carbon dioxide will be released as a result of the chemical reaction, so be prepared for some sizzling in the wort after adding the powder. |
