In 2001 I experimented with various fruit wines and with the aid of a titration kit I reduced the acidity by using POTASSIUM CARBONATE ANHYDROUS (BDH Product Codes 10196-26157-29592-71150. Hazard Class NR UN No CAS No 584-08-7). The potassium carbonate container has an "X" (Harmful) symbol with the warning "Harmful if swallowed. Irritating to eyes. Do not breathe dust.". Toxicity data is "LD50 1870 mg/kg oral, rat". The amount I used in each batch of 54 litres varied from 53g to 221g depending on the titration kit readings. After an appropriate maturation period in bulk and in bottle, we are now drinking these wines but both my wife and myself are getting badly sore throats and sore chests/lungs which lasts about 3 days whenever we drink just a glass of these wines - even with the lowest dosage Pineapple wine which has 53g per 54 litres. The only other "chemicals" added were citric acid and pectolytic enzyme used in quantities as stated in the appropriate recipes. As my knowledge of chemistry is very limited can somebody qualified please tell me what is the maximum level of potassium carbonate that can be used safely in wine. Should I play safe and throw away over 300 bottles of Prickly Pear, Peach, Pineapple and Tea wines?. I have been making wine from fresh grapes and fruits for many years with very satisfactory results but this is the first time I have used potassium carbonate - never again !!!. PLEASE HELP ME IF YOU CAN.
- posted
20 years ago