Key Features
Potassium Bicarbonate reduces acidity in wine and will not leave a chalky taste.
Potassium Bicarbonate reduces acidity in wine and will not leave a chalky taste. Suggested Usage: before cold stabilization, add 1/2 tsp per gallon of must.
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Unit Type (eg: lbs) |
ounces |
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Unit Type (eg: lbs) |
ounces |
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