I think most winemakers who use teaspoons to measure out stuff generally follow the 1 tsp raise .15% as pretty save, level teaspoon, not a big heaper You might want to add less then you calculated and give it a taste first, like they say its easy to put in a hard to take out. WVMJ
Originally Posted by Mark_
As an added note: I see places like EC Kraus cite 1 tsp per gallon to raise .15%. Is this a standard?
I will of course test it afterwards but am curious if that's a good starting point.