E.C. Kraus Acid Reducing Crystals Review
[Min510] Acid Reducing Crystals Are Used To Reduce The Amount Of Acid In A Finished Wine. Wines Too High In Acid Will Typically Have A Unpleasant Tart To Sour Taste. These Wines May Also Create A Burning Sensation When Being Swallowed. Acid Reducing Crystals Will Help To Reduce This Sharp Taste And Unpleasant Burning By Reducing The Amount Of Acid In The Wine To A Normal Level. It Does So By Neutralizing The Acid And Causing It To Drop Out Of The Wine In The Form Of Tartrate Crystals. The Wine Is Then Simply Racked Off The Sediment Deposits.Directions: Before Adding Acid Reducing Crystals To Any Wine Verify With A Hydrometer That The Fermentation Has Completed. The Wine Should Be Moved Off Of Any Sediment Into A Clean Container. Dissolve The Acid Reducing Crystals In A Small Portion Of The Wine First. Then Stir The Mixture Thoroughly Throughout The Rest Of The Batch. The Acid Reducing Crystals Will Turn The Excess Acid Into Potassium Bitartrate Crystals (Cream Of Tarter) Which Will Settle Out Over A Period Of Time. To Make Sure That None Of The Settling Occurs After Your Wine Has Been Bottled, It Is Best To Chill Your Wine To Or Below 50F. For A 30 Day Period Before Bottling. This Will Give An Accelerated Opportunity For The Crystals To Occur. Cooler Temperatures Require Less Time, However You Do Not Want To Freeze The Wine.Dosage: For Each Teaspoon Of Acid Reducing Crystals Added To 1 Gallon Of Wine, The Total Acidity (Ta) Will Lower By .18% Tartaric. We Recommend Determining What Your Wine`S Current Ta Is With An Acid Testing Kit. Then Establish A Dosage To Add To The Wine. If You Do Not Have An Acid Testing Kit Then Use 1/4 Teaspoon Of Acid Reducing Crystals For Every Gallon Of Wine. More Acid Reducing Crystals Can Be Added Later If The Wine Is Still Too Tart.Maximum Dosage: Total Dosage Should Not Exceed 1-1/4 Teaspoon Per Each Gallon Of Wine.Each 4 Ounce Jar: Is Sufficient For Treating Between 17 And 82 Gallons, Depending On The Dosage Used.
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