Soda Ash

mdginzo, Sure you can, and I've used it when it was what I had on hand. I'd prefer potassium carbonate over sodium carbonate , tho, as the potassium tartrate precipitates out easier than sodium tartrate. Too large a dose of soda ash might leave a detectable "salty" taste, so I'd recommend bench testing before treating your whole batch.

Don't forget to degas after treatment, as it will produce CO2, some of which will probably go into solution in the wine.

Good luck.