"infernot" > wrote in message
oups.com...
> Thanks guys... I think I am prepared for the next steps....
>
> I am a bit confused on the differences are between using Pot.
> Bicarbonate and Carbonate. Are they essentially the same?

I forgot to mention something important: _DON'T_ use _sodium_ bicarbonate
to reduce acidity in wine! You would end up with a salty tasting wine,
because you can't chill the excess sodium out. Only potassium salts work
properly in this application.

Tom S