Desacid (CaCO3) - 1kg

Kalsiumkarbonat / Kritt brukes i mesken og øker pH.
For å øke pH: 1 gram per 10 l. vann gir 50 mg./l. karbona.

Desacid precipitated chal.
The most popular deacidifier! Contains extra pure calcium carbonate. Dosage: 6.5 g/10 l reduces the acidity with 1 g/l. Also precipitates oxalic acid in rhubarb: Dosage: 2 g/l of rhubarb juice.

When and how to use a deacidifier.
Deacidification is best done as early as possible. Calcium carbonate is the most commonly used deacidifier. A great deal of frothing sometimes occurs on deacidification. You should therefore use a sufficiently roomy barrel/receptacle. Add the necessary quantity of deacidfier to the must, stir for a few minutes and leave to rest for a while. Stir again and once more leave to rest. Repeat this a few times until there no more CO2 formed (no sound of gas). Now leave everything to settle for 12-24 hours. Then siphon the must/wine, leaving the white layer at the bottom.