high acid

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rob

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what would be the dangers of adding potassium bicarbonate to lower acid levels and bottle, with out cs
 

Julie

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I'm not sure if there are any dangers. I have used pot. bicarb. on a couple of batches and did not do cs and those batches where OK and quite tasty. Just be careful as to how much you use.
 

AlFulchino

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Julie what type of wines did you do this on...and what acid levels did you start at and end?
 

mmadmikes1

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be very careful, it doesnt take much. By the bottle it will be very hard to get right. I have done whole batches but never a bottle. There is an idea acid post on site that lists idea acid levels for different wines. Use test strips and go slow. Low acid sucks too
 
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