Potassium Bicarbonate

• Potassium Bicarbonate is commonly used to raise pH and reduce acidity during fermentation.
• Versatile use: Perfect for wine, cider, beer, kombucha, and fruit wines with acidic fruit.
• Lower acidity levels: Add 3.4 grams per gallon to reduce acidity by 0.1%, allowing for precise control over the acidity level. 
• Resolve stuck ferments: Neutralize acid to restart fermentation in stuck ferments.
• Superior pH adjustment: More effective at raising the pH of wine and cider than Calcium Carbonate.