Joenos Weinkalk PUR, 0,5 kg Calcium Carbonate for Deacidifying Must & Wine

If your must carries too much acid, the finished wine will taste hard and unripe. Weinkalk (wine chalk) lowers the total acidity: the calcium carbonate binds part of the tartaric acid. The result is a rounder, more harmonious wine that keeps its character.

Measure the acidity of your must first so you know how much correction is needed. According to the manufacturer, around 67 g per hectoliter are needed to reduce tartaric acid by 1 g/l. Add the product directly to the vessel and mix thoroughly, then let it settle and rack off. Make sure there is enough headspace, as strong carbon dioxide formation occurs. Exact dosage according to the measured acidity and the package instructions.

• Contents: 0,5 kg wine chalk (calcium carbonate, carbonate of lime)
• Effect: lowers the total acidity in must and wine
• Dosage: approx. 67 g/hl per 1 g/l tartaric acid, after measuring
• How to use: stir in, let settle, rack off; allow for headspace
• Brand: Joenos