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Potassium carbonate based...
Potassium carbonate based deacidifier. Specially intended for deacidifying young grape wines. The deposition of the crystals can last for several days but can be accelerated by cooling the wine to 4 °C. It is possible to decrease acidity to 3 g / litre without any appreciable change in pH. Dose : 6.7 g / 10 litre reduces the acidity by 1 g / litre.
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When and how should you use a deacidifier?
Deacidification is best done as early as possible. Calcium carbonate is the most commonly used deacidifier. A great deal of frothing sometimes occurs on deacidification. You should therefore use a sufficiently roomy barrel/receptacle. Add the necessary quantity of deacidfier to the must, stir for a few minutes and leave to stand for a while. Stir again and once more leave to stand. Repeat this a few times until no more CO2 is formed (no sound of gas). Now leave everything to settle for 12-24 hours. Then siphon off the must/wine, leaving the white layer at the bottom.