Acidex

Fall Bright has been providing winemaking supplies, grapes, juices (plus brewing supplies) for amateur winemakers for over 20 years.
An old grape packing house provides a home for Fall Bright.

Fall Bright, The Winemakers Shoppe, 10110 Hyatt Hill, Dundee, NY 14837
HOURS: We are open all year round! We have always been closed on Mondays.
November to May 31: Tues-Fri: 10-5 Eastern Time   Weekends (Saturday or Sunday) by appointment 607-292-3995
June to harvest Tues-Fri : 10-5 Saturday 10-4    Eastern Time
Harvest (Sept-Oct): Tuesday to Sunday 10-5 Eastern TimeHOURS:

Product Index
Acid Reduction	Acidex	Calcium Carbonate	Cold Stabilizing	Potassium Bicarbonate	Water
Airlocks	Barrel treatment and care	Buon Vino Mini Filter	Buon Vino Super Jet	Dextrose: Corn Sugar	Hops: Toxicity in Dogs
Hydrogen Sulfide Copper Sulfate Bocksin	Hydrometers	2006 Gordon Setter Pups 2004 Gordon Setter pups 2001 Gordon Setter pups		Tartaric Acid	Yeast Nutrient

Acidex Instructions:
Removal of Tartaric and Malic acid
OUT OF STOCK
If we locate a source we will let you know.
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Fall Bright, The Winemakers Shoppe

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

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.

*Note: The 5 and 26 in the equations are factors developed by someone other than us. I cannot explain them.

· 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.

Rack or filter. 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 of wine into the untreated portion and stir until thoroughly mixed.

Allow the de-acidified wine to stand at least three months before bottling. This gives the wine time to rid itself of the dissolved CO₂, which resulted from treatment.