Calcium Carbonate (100 g) — for precision pH adjustment in brewing & winemaking
Bring balance to your brew with this finely milled, food-grade calcium carbonate — ideal for when your mash or must needs a gentle nudge upward in pH or moderation of acidity.
Why use Calcium Carbonate?
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Raise pH / reduce acidity — In beer, it helps elevate mash pH (especially useful for darker styles). In wine, it buffers acidity: approximately 2.5 g per gallon will lower acidity by ~0.1%.
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Gentler alternative to harsher salts — It doesn’t require cold stabilization to precipitate like potassium carbonate.
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Low flavor impact — When used within recommended limits, its taste and aroma influence are minimal.
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Easy dosage — 1 teaspoon = ~2.7 g (but we strongly recommend weighing for accuracy).
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Reliable & consistent — Each 100 g pack delivers traceable and clean chemistry for your batches.
Typical Uses & Guidelines
| Application | Suggested Use | Notes |
|---|---|---|
| Brewing | For darker beers or under-buffered mash water | Adds temporary “hardness” and boosts pH |
| Winemaking | To reduce total acidity | Use cautiously; allow time for it to react fully |
| Other uses | Educational chemistry, labs, hobby projects | Verify purity & food-grade status |
Pro tip: For brewing or winemaking, always mix into a small volume of warm water first, then add gradually while stirring and monitoring pH. Avoid sudden overdoses — slower adjustment gives better control.
Specifications & Packaging
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Net weight: ~100 g
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Dimensions: ~10 × 2 × 5 cm
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Purity: Food-grade
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Packaging: sealed pouch to protect against moisture
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Storage: Keep dry, cool, and airtight to preserve quality
Warnings & Best Practices
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Use hygienic tools and weigh precisely; overuse can lead to off-flavors or buffering issues
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Make gradual adjustments — pH change happens slowly
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Not recommended for quantities beyond safe use without professional lab support
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Keep out of reach of children; avoid inhalation of fine dust
1 review for Calcium Carbonate 100g