"Timmy Zammit" > wrote in message
om...
> 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.

Potassium carbonate is quite safe to use in grape based wines because the
potassium can be chilled out as the bitartrate salt, leaving virtually no
residue of potassium in the wine.

Citric acid based wines are perhaps a different story. If potassium citrate
is soluble in wine at low temperatures (~30°F) you will never be able to
remove it from the wine.

I can't say why you should have such a strong reaction to the excess
potassium in your wine. The LD50 dosage is pretty high, so the small amount
you're getting shouldn't be a problem. Are you sure the wine hasn't been
over sulfited as well? Sulfites are known to cause allergic reactions in
many people. To determine if the wine is over sulfited you'd need to
measure the free SO2 and pH.

Tom S