In 2001 I experimented with various fruit wines and with the aid of a
titration kit I reduced the acidity by using POTASSIUM CARBONATE
ANHYDROUS (BDH Product Codes 10196-26157-29592-71150. Hazard Class NR
UN No CAS No 584-08-7). The potassium carbonate container has an "X"
(Harmful) symbol with the warning "Harmful if swallowed. Irritating to
eyes. Do not breathe dust.". Toxicity data is "LD50 1870 mg/kg oral,
rat".
The amount I used in each batch of 54 litres varied from 53g to 221g
depending on the titration kit readings. After an appropriate
maturation period in bulk and in bottle, we are now drinking these
wines but both my wife and myself are getting badly sore throats and
sore chests/lungs which lasts about 3 days whenever we drink just a
glass of these wines - even with the lowest dosage Pineapple wine
which has 53g per 54 litres. The only other "chemicals" added were
citric acid and pectolytic enzyme used in quantities as stated in the
appropriate recipes. As my knowledge of chemistry is very limited can
somebody qualified please tell me what is the maximum level of
potassium carbonate that can be used safely in wine. Should I play
safe and throw away over 300 bottles of Prickly Pear, Peach, Pineapple
and Tea wines?. I have been making wine from fresh grapes and fruits
for many years with very satisfactory results but this is the first
time I have used potassium carbonate - never again !!!. PLEASE HELP ME
IF YOU CAN.