Use 30g per 100 litres of wine (1.5g per 5L). Use Fermaid A instead of DAP (Diammonium Phosphate) for a more reliable ferment that doesn't tail off towards the end of the fermentation. Fermaid A is a Professional Winemaking Yeast Nutrient made specifically for the New Zealand and Australian wine industries. Use 1.5g (about 1/4 teaspoon) per 5 litres (1 Gallon).
Use for brewing of all kinds plus applications like cheesemaking, photography and making your own cleaning products. For winemaking use 5g (or per recipe) for 5 litres / 1 Gallon of wine to improve environment for yeast growth and to add flavour to your wine.
Use this product to initiate a malolactic fermentation (MLF or malolactic conversion). Malolactic fermentation will break the malic acid in your wine down to lactic acid resulting in a creamer mouthfeel and rounder flavour.
Precipitated chalk (also known as calcium carbonate) is used to reduce acidity (raise the pH) in wines (or other brews eg beer) that are too acidic. 60g pack