Acid reduction powder for wine, and also used as a pH buffer when fermenting hard seltzer. 1 tsp. per gallon lowers acid by 0.1%. Use this sparingly, it is not recommended to reduce acid more than .3% with Potassium Bicarbonate. It is also not recommended to use on wines with a pH higher than 3.5.
For hard seltzer, use 1 level teaspoon (approximately 3 grams) per 5 gallons to buffer the pH.