Potassium Bicarbonate is often used by brewers, distillers and winemakers to raise pH and reduce acidity in the fermentation.
The addition of 1 gram per litre will reduce titratable acidity by 0.75gr per litre. Add directly to wine and stir well.
Potassium bicarbonate to boost the buffering capability and keep the pH from dropping too low. Widely used in Hard Seltzer and Rum fermentations to help maintain a healthy fermentation.
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How to Control the pH for Hard Seltzers
Unlike a beer, wine or cider fermentation, sugar-based fermentations have almost zero buffering capacity. As a result, the CO2 produced by the fermenting yeast will react with water to form carbonic acid (H2 CO3) resulting in a rapid drop in pH in the absence of any buffer.
To maintain optimal yeast health during fermentation, the pH should be maintained above 3.5-4.0. This is best achieved by the addition of potassium bicarbonate (K2HCO3) as a buffer. The exact amount required will vary depending on the mineral and salt composition of the water as well as the fermentation volume (larger fermenters have higher hydrostatic pressure in the fermenting liquid leading to higher CO2 and carbonic acid concentrations and therefore requiring more buffer). Generally, 10-15g/hL of potassium bicarbonate is a good starting point.