Calcium carbonate powder has several uses, and is used in both winemaking and to adjust water chemistry when brewing beer. In winemaking, calcium carbonate is generally used before fermentation, and is added to the must at a rate of 1/2 tsp. per gallon to lower acidity approximately 0.1%. It may cause excess acidity to precipitate out of the wine in the form of "wine crystals," as which point the wine can be racked away from this precipitate.
In the beer brewing process, calcium carbonate is used to adjust brewing water and also can raise the pH of the mash. Because of its limited solubility, calcium carbonate should be added directly to the mash, and pH should be monitored when it is used. One gram per gallon can add 105 ppm calcium and 158 ppm carbonates to brewing water. It can be added to water for dark beers in areas with soft water.|
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