Calcium Carbonate (Chalk)

Calcium Carbonate (Chalk)

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Calcium Carbonate (Chalk) is used in home winemaking to reduce excess acidity and bring a sharp or overly tart wine into better balance. Use approximately 4 level teaspoons per 4L to reduce acidity by roughly 0.25%, and be careful not to overuse it, as excessive amounts can leave an unpleasant aftertaste in your finished wine.

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