Erbslöh Kalinat, 1 kg

"Erbslöh Kalinat" - potassium bicarbonate is intended for the delicate reduction of acidity in juice, young wine and wine, for particularly rapid crystal separation and therefore for rapid preparation of the wine for bottling.
When reducing acidity with potassium bicarbonate, a precipitate (potassium bitartrate) is formed. Unlike calcium tartrate precipitation during normal acidity, the precipitation of potassium bitartrate after reducing acidity with Kalinat can be accelerated by cooling the wine or by using the contact process (add 4 g/l Kali-Contact to chilled wine from -4 °C to 4 °C, stirring well).
The main advantage of reducing acidity with Kalinat is the rapid precipitation and separation of crystals and the rapid availability of freshly acidified wine. However, this is only possible if the wine is stabilized by cold treatment (chilling) after adding Kalinat. For this, a contact process can be used, which usually reaches stability within approximately three days. Using cold in winter is also an easy alternative. However, if the wine to be acidified is at normal cellar temperature, crystallization will take
several weeks.
The final acidity value will only be reached after the potassium bitartrate has completely crystallized, i.e. after a suitable time interval or after cold stabilization or using the contact method. If the total acidity determined after using Kalinat does not lead to a complete reduction in acidity, the desired partial neutralization of acidity has nevertheless occurred. Only the crystallization is not complete. When reducing acidity to 3 g/l using Kalinat, the pH value is insignificant. This is also useful for reducing acidity in young wine.
Laboratory-tested purity and quality.

Dosage
To reduce acidity by 1 g/l, 67 g Kalinat/100 L must, young wine or wine are required.

Add Kalinat directly to the main tank and stir the wine or dilute with a little liquid first to form a paste. Make sure there is enough free volume in the acidification vessel for expansion, as CO2 is released during acidification.

Storage
Store in a dry place and protect from odors. Opened packages must be sealed immediately.

Manufacturer Erbslöh, Germany. Expiration date is indicated on the package.