Calcium Carbonate - 25kg

Beer

• In general it is used to help increase the mash pH in dark beers.
• Calcium carbonate (CaCO3) a.k.a. Chalk is used to add temporary hardness.
• Brewing salts should be used sparingly to make up for gross deficiencies or overabundance of ions. The concentrations below are for 1 gram dissolved in 1 gallon (3.785 litres) of distilled water.
• Dissolution of 1 gram of a salt in your water will result in a different value due to your water's specific mineral content and pH. However, the results should be reasonably close.
• Concentration at 1 gram per gallon (3.785 litres)
• 105 ppm.
• Ca+2
• 158 ppm
• CO3-2.
• Grams per level teaspoon - 1.8.
• Because of its limited solubility it is most effective when added directly to the mash.
• Use for making dark beers in areas of soft water. Monitor the mash pH to determine how much to add.

Wine

• Calcium Carbonate is used to reduce the amount of acid in a juice or must.Wines too high in acid will typically have a unpleasant tart to sour taste. These wines may also create a burning sensation when being swallowed. Calcium Carbonate will help to reduce this sharp taste and unpleasant burning by lowering the amount of acid in the wine to a normal level.
• It does so by neutralizing the acid and causing it to drop out of the wine in the form of tiny crystals. The wine is then simply racked off the sediment deposits.
• Calcium Carbonate is best added to the juice at the beginning of fermentation. Separate one-third of the batch off and thoroughly dissolve the appropriate amount of Calcium Carbonate into it. Then stir the mixture thoroughly throughout the rest of the batch. The more slowly you introduce the Calcium Carbonate to the entire batch, the more effective it will be. Gradually over a 2 hour time frame would be ideal.
• The Calcium Carbonate will turn the excess acid into calcium tartrate and some calcium malate crystals which will settle out over a period of time. Once the wine has finished, it is recommended that it be bulk aged for several months to make sure that none of the crystals precipitate out after your wine has been bottled.
• Used to lower acidity levels. 2.5 grams per 3.75 litres will roughly lower acidity by 0.1%.
• Keep the wine above 15C while bulk aging. Cooler temperatures will slow the precipitation of the acid.