Wiz
Senior Member
Today I tried to deacidify (is this a word) A 5 gallon batch of blackberry in secondary. Original TA readings were high at 1.0 to 1.1. From the chart found at http://vinoenology.com/calculators/acid-addition/ is called for 10.1 grams of potassium bicarbonate to reduce the acid to .6. It took 20 grams to reduce it to .9 and I left it there from worry of overdoing it. Any comments?