Calcium carbonate, or precipitated chalk, is used to increase the pH level when added to boiling wort and provides temporary hardness. Calcium Carbonate is also used to lower the acidity in beer and wine. Unusually high acidity can cause your wine to taste very "sharp" and unpleasant. For beer making, 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate. For wine making, 2.5 grams per gallon will roughly lower acidity by .1%.
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