andy123
Senior Member
- Joined
- Dec 9, 2007
- Messages
- 241
- Reaction score
- 8
i felt an urge to make something different.i wandered about abandoned groves and collected some oranges,grapefruit,tangerines,and sour oranges.then i added a few lady finger bananas and finished up with some canned pineapple a frozen lime aid and a couple welches white grape.between the preservatives(absorbic acid is listed) and the 1/15th tsp k meta my yeast(lavlin1122) didnt start.acid was high @ .10.after 40 hours i reduced acid to .75 with 19 tsp calcium carbonate/5.5 gallons and added another L1122 and were bubblin now.i'm wondering how much is to much calcium and if a lemons flavor is acid based am i neutralizing flavor?A
