• Brewco Acid Reducer
  • Brewco Acid Reducer 500g key facts: 500g treats about 70 gallons, calcium carbonate (precipitated chalk), leave plenty of headspace; it foams
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Brewco Acid Reducer 500g

Brewco Acid Reducer 500g

£7.99
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Getting the acid balance right at the start of fermentation is the first step to a great wine or cider.

Target pH

  • White wine: approx. pH 3.2
  • Red wine: approx. pH 3.6
  • Cider: pH 3.2-3.6 (above pH 4.0 risks off-flavours and bacterial infection)

If your juice is too acidic, Acid Reducer brings it back into range. It's a fine powder of calcium carbonate (precipitated chalk), added at a starting rate of 7g per gallon, which lowers acidity by around 1.5 ppt. It releases CO2 as it neutralises the acid (and may foam), so leave plenty of head space. Added to a finished wine or cider, leave it somewhere cold for a week so any acid crystals drop out as sediment.

You may also need

Precipitated Chalk
How to Use
Dose
7g per gallon
(4.5 litres)
Effect
-1.5ppt acidity
per 7g dose
Pack treats
About 70 gallons
500g

Used for: Lowering excess acidity in wine. The calcium carbonate neutralises acid as it fizzes.

When: When a test shows the must or wine is too acidic - ideally before fermentation.

Step by step
1Weigh out 7g for each gallon (4.5 litres) you want to treat.
2Make sure there's plenty of headspace - it foams as it works.
3Mix the chalk into a little of the wine, then stir it back into the batch.
4Re-test the acidity before adding any more.
Good to know: Too much makes wine taste flat or chalky - add in small steps and test as you go.
You may also need: All treatments & nutrients
Frequently Asked Questions
What does precipitated chalk do in wine?

It's calcium carbonate. It reacts with the acid in an over-sharp must or wine, releasing CO2 and bringing the acidity down.

How much do I use?

7g per gallon (4.5 litres) lowers acidity by about 1.5ppt. Add in small steps and re-test - too much leaves wine tasting flat or chalky.

Why does it foam?

Neutralising the acid releases carbon dioxide, so leave plenty of headspace and stir it in gently.

Can I add it to finished wine?

Yes, but it's best before fermentation. If you treat a finished wine, leave it somewhere cold for a week so any crystals drop out before racking.