Often used by brewers, distillers and winemakers to raise pH and reduce acidity in the fermentation.
The addition of 1 gram per litre will reduce titratable acidity by 0.75gr per litre. Add directly to wine and stir well.
Potassium bicarbonate boosts the buffering capability and keeps the pH from dropping too low. Widely used in Hard Seltzer and Rum fermentations to help maintain a healthy fermentation.
Used in our Crazy Cactus Turbo Yeast #66