In beermaking: Sometimes used for temporary hardness in dark beers. Adjusts pH up.
In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate out acid-like Potassium Carbonate does, but it takes longer, affects flavour, and it reduces tartaric before dropping out malic or citric acids. See AD640 for Potassium Carbonate.
A rough approximate weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
For detailed information please see this link: Using Salts for Brewing Water Adjustment
Here is all the water treatments available in-store.