ABOUT THIS PRODUCT: Calcium Carbonate, also known as Precipitated
Chalk is used to reduce the amount of acid in a juice or must. Wines too high
in acid will typically have a unpleasant tart to sour taste. These wines may
also create a burning sensation when being swallowed. Calcium Carbonate
will help to reduce this sharp taste and unpleasant burning by lowering the
amount of acid in the wine to a normal level. It does so by neutralizing the
acid and causing it to drop out of the wine in the form of tiny crystals. The
wine is then simply racked off the sediment deposits.

DIRECTIONS: Calcium Carbonate is best added to the juice at the beginning
of fermentation. Separate one-third of the batch off and thoroughly dissolve
the appropriate amount of Calcium Carbonate into it. Then stir the mixture
thoroughly throughout the rest of the batch. The more slowly you introduce
the Calcium Carbonate to the entire batch, the more effective it will be.
Gradually over a 2 hour time frame would be ideal. The Calcium Carbonate
will turn the excess acid into calcium tartrate and some calcium malate
crystals which will settle out over a period of time. Once the wine has
finished, it is recommended that it be bulk aged for several months to make
sure that none of the crystals precipitate out after your wine has been
bottled. Keep the wine above 15C while bulk aging. Cooler temperatures will
slow the precipitation of the acid.

DOSAGE: For each teaspoon of Calcium Carbonate added to 4 litres of wine,
the total acidity (TA) will lower by .10% tartaric. We recommend determining
what the juices current TA is with an Acid Test Kit. Then establish a dosage to
be added to the entire batch. If you do not have an Acid Testing Kit then use
1/2 teaspoon of Calcium Carbonate for every 4 litres of wine. More Calcium
Carbonate can be added later if the wine is still too tart.

MAXIMUM DOSAGE: Total dosage should not exceed 3-1/2 teaspoon per 4
litres of wine.

INGREDIENT: Calcium Carbonate.
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