I'm wanting to lower the acidity and increase the pH of a fruit wine, using potassium carbonate. I've seen varying measurments, ranging from
I suggest you get a metric weigh scale so you can measure more accurately in grams. A teaspoon is good for measuring cooking ingredients.
However I seem to remember that 1 teaspoon is 1/16 of an ounze. An ounze is
28.4 grams. So 1 teaspoon = 28.4/16 = 1.775 grams
Chemical weight will vary by volume. For example one teaspoon of potassim bicarbonate is equal to 3.4 grams. Go to Jack Kellers website,
I've got some blueberry and blackberry wine with a low PH and high acidity (over .9) and would like to lower it. Tell me how well the potassium carbonate did for you, what your starting and ending ph was, and how much you added per liter or gallon. Thanks, Robert
snipped-for-privacy@midsouth.rr.com wrote:
Have something to add? Share your thoughts — no account required.
Ask the community — no account required