What tactics do you use to reduce harsh tartness after fermentation? From Ken Schramm's book, it seemed like back sweetening or malo-lactic fermentation were the only techniques to reduce acidity. Does adding calcium carbonate help post fermentation?
Reducing acidity post fermentation
- Thread starter dachoe
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Similar threads
Latest posts
-
-
-
-
-
-
Who's smoking meat this weekend?- Latest: bailey mountain brewer
