calcium carbonate – 1 kg

Price: €12.99
(as of Jul 06, 2026 03:06:41 UTC – Details)


The most used deacidifier! Contains extra pure calcium carbonate. Dose: deacidifier: 6.5 g/10 l reduces acidity by 1 g/l. Neutralising of oxalic acid in the rheubarb: Dose: 2 g/l of rhubarb juice. When and how to use a deacidifier?It is advisable to deacidify as soon as possible. Calcium carbonate is the most often used deacidifier. Often a lot of foam forms during deacidification. For this use a fairly large container. Add the necessary amount of deacidifier to the wort, stir for a few minutes and leave to act a little. Then stir and let it act again. Repeat this a few times until there is no more CO2 formation (more gas noise). Leave to decant for 12-24 hours. Now transfer the must/wine without the residue to the bottom of the container.

Product summary

shift
+
ALT
+
D