Potassium Bicarbonate - 2 oz (56 g)

Acidity is one of the most important technical aspects in winemaking as it determines the resulting flavour profile of the drink and will affect yeast health during fermentation. When the wine wort is too acidic, there’s a big risk of yeast stress, which will ultimately lead to undesired off-flavours in the final product.

One of the best ways to reduce excessive acidity and make the wort more suitable for a healthy fermentation is using Potassium Bicarbonate.