4 oz Calcium Carbonate Raises the PH and temporarily hardens soft water.
Beer Making: A water treatment additive used to reduce acidity in some beers, especially porters,stouts and some German style lagers. Sometimes used for temporary hardness in dark beers.
Adjusts pH up. In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does, but it takes longer, affects flavor, and it reduces tartaric before dropping out malic or citric acids. Best added to must while still on the pulp.
Tags: Additives & Chemicals | Processing Aids | Water Treatments |