Typically used to lower acidity in wine.  Addition of 3.4 grams (about 1 rounded 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!

Packaged in convenient, resealable, reusable and recyclable jars.

MSDS Potassium Bicarbonate