Brewsy Bags are back in stock! 🍇 3 packs, 6 packs, and our new updated starter kits are now available— perfect for your next batch of wine, cider, or mead. Thanks for your support 💜 —Team Brewsy **** Free Shipping Over $99! ****
Potassium Bicarbonate: What is it?

Potassium Bicarbonate: What is it?

Potassium Bicarbonate: What is it? And what role does it play in Winemaking?

 

Two thousand years ago, the people at the time probably would not have thought about potassium bicarbonate, and it is easy to understand why. While winemaking has been going on for thousands of years, we do not generally think of the science involved. For a non-winemaker, especially traditional, we may think that it is simply to mush grapes, add yeast, and wait. However, with the passage of time and the advancement of technology, we have learned to refine and improve the winemaking process. One of those improvements comes in the form of potassium bicarbonate.

 

Potassium bicarbonate is an important nutrient and electrolyte which is a result of carbon dioxide having passed through an aqueous solution of potassium carbonate, also known as pearlash. Pearlash was discovered by Antonio Campanella in 1795 who found it as a main component or potash, a mineral that contains potassium in a water-soluble form. Despite its seemingly obvious name, the name potash does not come from potassium, but, rather, from pot ash which is plant or wood ash that has been soaked in a pot, heating then evaporating the solution. On the contrary, the word potassium, however, does come from potash.

 

To quell any worries from using this mineral, potassium bicarbonate is also recognized as a safe substance by the Food and Drug Administration in the appropriate measurements since it is also used as part of antacid medications.

 

The burning question is: how is potassium bicarbonate used in winemaking? Well, like in medicine, it helps with deacidification of wine. This is because grape musts tend to have higher amounts of acid than what is desired for the final product. Tartaric acids above 1.2% may produce wines too high in acidity that most people are comfortable.

 

There are a few ways to deacidify wine. One way is to use water to dilute the acidity. This method is not often used because it can also dilute the flavor of the wine. Another way is to let the wine undergo fermentation. Some natural reduction in acidity occurs during fermentation. However, this method is not often used because it can take months or even years for the desired results to be achieved.

 

The most common way to deacidify wine is by adding potassium bicarbonate. This method is quick and effective. Generally, about will reduce acidity by 0.01%. A reduction of about 0.02% is a practical maximum. One downside to using potassium bicarbonate is that it can cause foaming because of the CO₂ released.

 

Overall, potassium bicarbonate is a quick and effective way to deacidify wine which is why we have added it to our Brewsy bag as it is also recognized as a safe substance by the FDA. While it is known for potassium carbonate to create foaming, it is only during the fermentation process. When a wine is in the fridge, or has had the Aging Basics add to it, no forming of foam occurs.

 

What are your thoughts on potassium bicarbonate? Have you ever used it before? Let us know in the comments below!

 

More Recipes & Ideas

  • strawberry kiwi mead recipe by brewsy

    Easy Strawberry Kiwi Mead

    **🍓🍍 Strawberry Kiwi Mead – A Refreshing Twist on Tradition! 🍯**Looking for something *deliciously different*? Brew your own **Strawberry Kiwi Mead** with our easy-to-use **Brewsy Bag**! Made with a special blend of ingredients, this mead combines the sweetness of strawberries...

  • Watermelon Wine made with Fresh Fruit and our Original Brewsy Bag

    Refreshing Watermelon Wine

    a bottle of sweet and fruitful wine perfect for a sunny day on the beach or a picnic in the park.
  • What Are the Professions Related to Winemaking?

    What Are the Professions Related to Winemaking?

    Just like a product from many industries, wine is the result of the collaboration of various teams, if you will. While consumed on a regular basis and sometimes even taken for granted, wines are the culmination of years of improving...

  • Joe's Ancient Orange Mead

    Joe's Ancient Orange Mead

    While the name Joseph has been around for at least a couple thousand years, the nickname Joe has not been, so this particular type of is not as ancient as one would think. That being said, any in the meadmaking...

  • How to Pair Red Wine

    How to Pair Red Wine

        Red wine is one of the most popular types of wine in the world. It pairs well with a variety of foods, and there are many different flavors to choose from. But there are certain flavors it will go better...

  • mango mead recipe by brewsy

    Delicious, Simple Mango Mead Recipe | Homemade Mango Mead

  • Cherry Mead Recipe by Brewsy

    Simple Cherry Mead - Super Easy and Tasty Homemade Cherry Mead

    Have you ever wanted to give mead a try but weren't quite sure where to start? We have you covered with this super simple- and super tasty recipe for Cherry Mead that will impress your friends!

  • Easy Blackberry Mead Recipe

    Easy Blackberry Mead Recipe

    This easy to follow blackberry mead recipe can be done at home with just a few simple ingredients and a 2-3lb bag of frozen blackberries. By following this recipe you'll learn how to make delicious homemade blackberry mead in as...

  • caramel apple cider

    caramel apple cider

    caramel apples are a fan favorite as soon as the weather turns cold enough for flannels - it'll be just as much of a favorite made brewsy style! extra sweet and extra yummy topped with whipped cream.