I struggled for years to get a decent low acid dry wine. Once I stumbled upon the fact that Hy-bred MN grapes are high in acid, the riddle was solved. Just raise the pH from 2.9-3.0 to 3.4 before fermentation with the CC and a very enjoyable wine will emerge from your labors. My 2021 wine is comparable to a 15. dollar bottle of wine from the store.

I am not dissatisfied, but the brand received was not LD Carlson.

Use this product to make chalk paint. Love it! Highly Recommend!

I have reverse Osmosis water and using my pH meter i see that sometimes the must is too acidic so I add just enough CaCO3.to reach the lower end of the pH range.

My water is soft with no buffering ability thus I need this to prevent the pH of the must from dropping too far. It took some trial and error, slowly adding it, to figure out how much to add. Just go slow, a little bit at a time, wait for the pH to adjust, then measure.