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.
9/25/2009 – What is the cost for shipping?
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