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The common name for calcium carbonate (CaCO3) also know as precipitated chalk in older recipes. Used to reduce high acid levels in juice, must, and wine. Use at a rate of 0.7-1.5 g/l to reduce TA by 1g/l (0.1%). This method should be used at least 3 months before bottling to prevent a chalk haze or crystalline deposit from forming in bottle.

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