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Brine - Excessive Calcium Chloride, How Reduce?
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Topic: Brine - Excessive Calcium Chloride, How Reduce? (Read 1426 times)
curd nerd SS
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Brine - Excessive Calcium Chloride, How Reduce?
«
on:
June 23, 2011, 12:48:26 AM »
I put to much Calcium Chloride in my Brine. I'm using water not whey. Is there anyway to reduce it other than adding more water? I have approximately 80 gals of water and I put 3.28lbs of Calcium Chloride in it.
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Cheese Head
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Re: Brine - Excessive Calcium Chloride, How Reduce?
«
Reply #1 on:
June 24, 2011, 11:48:03 PM »
Wow, in our
Wiki: Making Brine
article it recommends 1 tablespoon of CaCl2 per USG.
I have no idea how to reduce other than dilution as you said.
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Tomer1
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Re: Brine - Excessive Calcium Chloride, How Reduce?
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Reply #2 on:
June 25, 2011, 01:27:23 AM »
Perhaps sub microne filtration can capture some of the calcium,
Certifuge is another option I think.
Cheapest and easier solution will be dilution.
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Forming Cheese
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Brine - Excessive Calcium Chloride, How Reduce?