Acidex™, 2 Oz.

$3.50 -- Best choice for reducing high-acid wines. Used for extreme de-acidification of musts and finished wines. Must be measured, mixed and used properly. Click for details.

Purchase Acidex™, 2 Oz.

Before making any adjustments to acidity it is imperative that you use an accurate acid testing kit to measure and record the initial acidity. Without it you can only make matters worse by guessing.

Acidex is a double-salt seeded calcium carbonate designed to reduce both tartaric and malic acids in juice or wine. This is unlike conventional calcium carbonate, which reduces only the tartaric acid. It is not recommended for use on other fruits than grapes as there is not enough tartaric available. The process was developed in Germany where the cool growing season often produces grapes of high acidity. The process is considered by many knowledgeable winemakers to be the best technique for excess acid reduction.

The following is a simplified technique for the use of Acidex.

1. Determine the acidity of the juice or wine (expressed as tartaric).

2. Decide what final acidity is desired.

3. Next determine the amount of Acidex to be used as follows:

Total volume in gallons X (times) acidity reduction required X (times) 5* = Acidex in tablespoons (level, not packed). OR

Total volume in gallons X (times) acidity reduction required X (times) 26* = Acidex in grams.

5 gallons X .4 x 5 = 10 tablespoons of Acidex

5 gallons X .4 x 26 = 52 grams of Acidex

EXAMPLE: For example we?ll use a 5-gallon carboy of juice at acidity of 1.2 with a desired acidity of .8, for a reduction of .4.

4. Treat only a PORTION of the juice or wine with the Acidex initially. This part volume can be determined as follows:

Total volume in gallons X (times) (the acid reduction required divided by the starting acidity minus 0.2) equals the portion to be treated.

EXAMPLE: 5 gallons juice at acidity of 1.2 with desired acidity of 0.8.

5 gallons X (times) .4 (2.0) divided by 1.2 minus .2 (1) = 2 gallons to be treated

The amount of Acidex determined in step 3 should be placed in a container large enough to accommodate the portion of wine to be treated determined in step 4. Always add the untreated wine to the Acidex or its suspension mixing continually. NEVER add the Acidex suspension to the quantity being treated.

Add 10% of the portion to be treated to the amount of Acidex, mixing well as you add. Slowly add the remaining 90% ( of the volume to be treated) and continue stirring until the foaming subsides.

Allow to settle. Settling will take from 2 to 24 hours. Separation by filtration immediately is advisable. If filtration is not possible, rack, following with subsequent racking as needed. Removal of the lees into a smaller container for a second and third racking will help salvage more of the treated portion.

Pump or siphon the treated portion into the untreated portion and stir until thoroughly mixed.

Allow the de-acidified wine to stand at least three months before bottling. Give the wine time to rid itself of the dissolved CO2, which resulted from treatment.
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NOTE: Acid reduction with Calcium Carbonate, Potassium Bicarbonate, OR Acidex can not exceed more than a .4% total reduction either by combined or any one application.

5.2 grams of Acidex will reduce the acidity of 1 gallon about 0.2

5.2 grams of Acidex = 1 level tablespoon, not packed

Purchase Acidex™, 2 Oz.

SKU: N08

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