Due To An Extremely High Volume Of Delays At Certain USPS Distribution FacilitiesWE RECOMEND THATYOU NOT SELECT US MAIL AS YOUR SHIPPING OPTIONOR DO SO AT YOUR OWN RISK
Used in wine making prior to fermentation to lower acidity
in the juice or must. Because of its limited solubility it is only effective
when added directly to the mash. Use for making dark beers in areas of soft
water. Use nomograph and monitor the mash pH with pH test papers to determine
how much to add. Use up to 1/2 teaspoon per 1 gallon before fermentation.
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