I have a few questions about how to use potassium carbonate or
bicarbonate to reduce acidity.

1) I read about the method of neutralizing all the acid in a portion of
the batch and then mixing that with the rest. The purpose is (I think)
to neutralize tartaric and some malic acid instead of only tartaric,
because malic will be neutralized only when all the tartatic is gone.
The question is: does this technique also apply to pottasium carbonate
or is it only for calcium carbonate?

2) After you add pottasium carbonate you need to chill the wine. How
long do you need to chill it for? One day, one month?

3) How cold does it need to get?

4) After the wine has been chilled and the tartrate salt has dropped to
the bottom, do you need to rack the wine while it's still cold so that
the salt doesn't get back in solution, or does the salt stay there even
if the wine warms back up?

5) Other than adding the pottasium carbonate, chilling, and racking, is
there anything else that needs to be done or is the process complete at
that point?

Thanks in advance.