Reducing Acidity With Calcium Carbonate (Limestone Flour)

[ScottE75]

Hi folks,

I've made 2 djs of Apple Turbo. It has finished fermentation, but it has come out really tart. I've read that you can use certain additives to reduce acidity, but I have no experience doing it.

Any advice would be gratefully received.

I'm going to back sweeten with sucralose (cheap as chips from Aldi) because I've read it is pretty safe to consume. I'm thinking of using Limestone flour (Calcium Carbonate) to reduce acidity. I haven't added campden tablets yet.

 

[ScottE75]

Calcium Carbonate: The addition of 7g per gallon will reduce the acidity by around 1.5pH. Apparently Lactic Acid also reduces acidity. Young's do a version of both, available in ebay. (other websites are available!)

Just bought some, so I'll be the guinea pig. I've got nothing to lose but a gallon of really tart turbo...and it's not even the one I added acid to...I haven't tried that one yet : P (shudders)