Print Page - Brine - Excessive Calcium Chloride, How Reduce?

Title: Brine - Excessive Calcium Chloride, How Reduce?
Post by: curd nerd SS 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.

Title: Re: Brine - Excessive Calcium Chloride, How Reduce?
Post by: Cheese Head on June 24, 2011, 11:48:03 PM

Wow, in our Wiki: Making Brine (https://cheeseforum.org/articles/wiki-making-cheese-brine/) article it recommends 1 tablespoon of CaCl2 per USG.

I have no idea how to reduce other than dilution as you said.

Title: Re: Brine - Excessive Calcium Chloride, How Reduce?
Post by: Tomer1 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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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: curd nerd SS on June 23, 2011, 12:48:26 AM