In fermentation, potassium bicarbonate is used to lower the acidity levels in wine, beer, cider, and other high-acidity beverages. Potassium bicarbonate is commonly used to make pH adjustments in winemaking, distilling, brewing, and cider-making. To raise the pH, simply add 3.4 grams per gallon to reduce acidity by 0.1%, giving you precise control over the acidity level. Compared to Calcium Carbonate, Potassium bicarbonate is also more effective at raising the pH.
Another benefit of potassium bicarbonate is its ability to resolve stuck ferments. If your fermentation process is stuck due to high acidity levels, Potassium Bicarbonate can be used to neutralize the acid and restart the process. Potassium Bicarbonate is versatile and suitable for various types of wine, cider, and fruit wines with acidic fruit.