Acid reduction with Potassium Carbonate

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Adame

Junior
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I used Potassium Carbonate to reduce the acid in my wine and it made a huge difference with no negative effects that I can tell. The wine had already been cleared and cold stabilized when I added it. After adding the potassium carbonate a layer of sediment formed at the bottom of the carboy. I read that after adding the potassium carbonate you should cold stabilize. Should I cold stabilize again or am I OK since it's already been done? :a1
 
I used Potassium Carbonate to reduce the acid in my wine and it made a huge difference with no negative effects that I can tell. The wine had already been cleared and cold stabilized when I added it. After adding the potassium carbonate a layer of sediment formed at the bottom of the carboy. I read that after adding the potassium carbonate you should cold stabilize. Should I cold stabilize again or am I OK since it's already been done? :a1
Yes, it needs cold stabilized after the acid reduction.
 

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