Just wanted to get some feedback on this. Through the kindness of a new member from England, I was inspired to think more on the use of acids in water adjustment. Through a combination of 10% hydrochloric and salt adjustments, from some truly bad, alkaline water, with a 50:50 RO dilution, I now have:
Ca 133
Mg 21
Alk. as CaCo3 26
SO4 246
Cl 97
Na 5
RA -81
SO4:Cl 2.5:1
This would be for English bitters; in my case, most especially Northern England bitters. One member kindly turned me on to 37% hydrochloric available on Amazon, and I've confirmed through what I think may be the chemical company, that it is food grade. Another, 10%, surpasses, food grade, according to the maker. I'll have to ask for guidance from Ajdelange, perhaps, on what exactly that means in terms of human consumption.
Adding 65 mg 10% to 20 gallons feels like alot, but I have no experience whatsoever with hydrochloric in food use. If I can find sulfuric acid, also a British practice, I'll play with that as well, though I'll have to add some calculations I don't yet know into John Palmer's spreadsheet.
Thoughts?
Ca 133
Mg 21
Alk. as CaCo3 26
SO4 246
Cl 97
Na 5
RA -81
SO4:Cl 2.5:1
This would be for English bitters; in my case, most especially Northern England bitters. One member kindly turned me on to 37% hydrochloric available on Amazon, and I've confirmed through what I think may be the chemical company, that it is food grade. Another, 10%, surpasses, food grade, according to the maker. I'll have to ask for guidance from Ajdelange, perhaps, on what exactly that means in terms of human consumption.
Adding 65 mg 10% to 20 gallons feels like alot, but I have no experience whatsoever with hydrochloric in food use. If I can find sulfuric acid, also a British practice, I'll play with that as well, though I'll have to add some calculations I don't yet know into John Palmer's spreadsheet.
Thoughts?