Tartaric Acid Reduction Powder

(Item #6122)

DIRECTIONS:

Wine must be stabilized and fined first.  Add 1.2g/L directly to high acid/low pH wine (wine should be >1.0 TA /<3.0 pH). Stir vigorously for 1 minute.  Reduces TA by .1g/L.

CAUTION:  DO NOT add more than 3 oz (83g) total to 6 US gallons (23L) of wine.

Cold stabilize for 2 weeks before racking off of the tartrate precipitate.  To reduce TA greater than .3g/L, use Calcium Carbonate USP.

LD Carlson Company, Inc