Calcium Carbonate CaCO3
₹42 – ₹350
Acidity stabilizer for the winemakers. Also used as burton salts to alter the beer wort chemistry.
This is a boon to homemade winemakers.
- It can precipitate the oxalic acid (a common problem in fruit wines) and improve the taste and stability.
- It neutralizes the acidity and improves the taste of beverages. Unlike baking soda, it does not give a salty after-taste.
- It is used to maintain pH balance across the beer brewing and wort mash making process. Use it along with Acid blend to achieve consistent results.
- Ca++ ions it releases makes the brewing water hard and hoppiness more prominent. Hence used extensively to make IPAs from RO water. Calcium carbonate is an important burton salt.
Winemakers often give a few days rest after adding Calcium carbonate to allow it to precipitate better.
Beermakers who want to have hard water should remember that for Ca++ (Molar mass of calcium carbonate is 100.1). Also do monitor the wort pH as carbonate will raise it.