Calcium Carbonate (50 lb)

Calcium Carbonate (precipitated chalk or CaCO3) increases pH, lowers acidity in wine; 16 gm/ hl (.66 oz/ bbl) will increase calcium content of mash by 50 mg/litre.

Calcium carbonate (CaCO3) is a commonly used brewing additive used to adjust the pH levels in brewing water. It is a chalk-like substance that can be used to raise the pH levels of water, making it more alkaline. This is important in brewing, as water that is too acidic can result in a harsh, sour flavour in the beer, while water that is too alkaline can result in a dull, flat flavour.

It's important to note that calcium carbonate should be used in conjunction with other water treatments, such as adding other salts like magnesium sulphate (Epsom salt) or calcium chloride, to balance the water's mineral content and produce beer with the desired flavour profile.