Sodium Bicarbonate (Baking Soda)

Baking soda (sodium bicarbonate) is used in fermentation to reduce excess acidity in wine musts and finished beverages. When added in small, measured amounts, it reacts with harsh organic acids-converting them into neutral salts and carbon dioxide-to help soften overly tart flavors without affecting clarity.

It's commonly used in high-acid fruit wines, berry wines, ciders, and citrus-forward fermentations where acidity can't be corrected through aging alone. Unlike fining agents, baking soda works by raising pH, making it a practical tool for balancing flavor when acid levels are too high.

Best applied after fermentation once acidity can be assessed, baking soda should always be added gradually to avoid overcorrection.

Packaged in a 2 lb resealable bag, this food-grade ingredient is a simple, effective addition to any homebrewer's toolkit.