Typically used to lower acidity in wine. Addition of 3.4 grams (about 1-1/3 tsp) per US gallon will reduce Total Acidity (TA) by 0.1%. NOTE: It is not recommended to lower Total Acid (TA) by more than about 0.25 to 0.3%.
Add potassium bicarbonate in a single dose to the entire batch of wine. Then cold stabilize for approximately 2 weeks before re-racking. Do not skip this cold stabilization, as it is responsible for 25% to 50% of the calculated acid reduction!