Hi Folks, We have a home-brewing store (Hops & Vines in Asheville NC) that sells food grade 100% calcium chloride for $3 a pound in little pellets. I just put 1/3 cup in 1 cup of distilled water. Is it that simple? I want to match what other cheese making sites sell the premix with instructions of 1 teaspoon to set two gallons of pasteurized milk or whatever would be the appropriate measure for my four gallon batches. I got confused when I looked on the forum and saw lots of discussion that left me baffled.
Thanks
Jon