### Author Topic: How to make a 23% brine for Gouda  (Read 172 times)

#### Milkman

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##### How to make a 23% brine for Gouda
« on: February 16, 2014, 10:39:13 AM »
Hey Everyone,

I'm new to cheese making and  i'm wondering if anybody can tell me
How many ounces of salt to a gallon of water to make a 23% brine solution
I want to make a Gouda and don't want to use a fully saturated brine
Any help would be appreciated

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#### JeffHamm

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##### Re: How to make a 23% brine for Gouda
« Reply #1 on: February 16, 2014, 11:11:30 AM »
Not sure about ounces and gallons, but the percentage of salt is the percentage of the total weight of the solution.  So, 23 grams of salt in 77 grams of water, is a 23% solution (the solution will be 100g).  This makes it easy as 1 ml of water = 1 g.  So 230grams in 770 ml of water is 23%.    That converts to 298.7 g of salt to a litre.  There are 3.79 litres in a US gallon, so that's 1130.7 1130.7 g of salt to a US gallon, which is just under 2.5 lbs of salt (2.487) to a US gallon.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

#### Milkman

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##### Re: How to make a 23% brine for Gouda
« Reply #2 on: February 16, 2014, 11:20:03 AM »
Thanks Jeff
I've seen some charts but couldn't make sense of them
Planning on buying a hydrometer in the future
For maintaining Brines

#### Spoons

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##### Re: How to make a 23% brine for Gouda
« Reply #3 on: February 16, 2014, 12:37:09 PM »
From Caldwell's book:

for 1 gallon of water;
2.52 lbs salt
1 tbsp of 32% CaCl
1 tsp white vinegar
- Eric

#### JeffHamm

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##### Re: How to make a 23% brine for Gouda
« Reply #4 on: February 16, 2014, 01:13:19 PM »
Thanks Spoons!  Yes, the CaCl2 and vinegar are important additions.  I forgot about them.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

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#### linuxboy

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##### Re: How to make a 23% brine for Gouda
« Reply #5 on: February 16, 2014, 01:17:17 PM »
http://www.wacheese.com/index.php?option=com_content&view=article&id=65

adjust pH to 5.0 and calcium if using water and not whey.
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