• Precipitated Chalk 50g – main product photo
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Precipitated Chalk 50g

Precipitated Chalk 50g

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Precipitated Chalk (calcium carbonate) is used to reduce excess acidity in wine. It reacts with the acid in an over-acid wine or must, neutralising some of it and bringing the flavour back into balance.

Key points

  • Lowers acidity in wines and musts that taste too sharp
  • Reacts with the acid to give off CO2 and form calcium salts
  • Expect some foaming when you add it
  • Use carefully and in small amounts to avoid over-correcting

Specs

  • Contents: 50g
  • Type: calcium carbonate (precipitated chalk)

How to use

Stir in well and let the foaming die down before you carry on - dosing is in the How to Use box below.

Useful alongside

For wine makers using very acidic fruit such as rhubarb, gooseberries or under-ripe fruit, or anyone whose finished wine is too sharp.

Precipitated Chalk
How to Use
Dose
7g per gallon
(4.5 litres)
Effect
-1.5ppt acidity
per 7g dose
Pack treats
About 7 gallons
50g tub

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.