Alkalinity part.

[Mike O'Brien]

Randy, how much water would be used to mix one pound of baking soda ?

[PatMayo]

If you mix 2 1/4 cups baking soda to 1 gallon of water you will have the exact formula you need. If you want to mix more just double the proportions.

I don't how much water to a pound of baking soda.

Regards,

Pat

[Randy Holmes-Farley]

What is it you are trying to make? My two DIY two part recipes have different concentrations:

An Improved Do-it-Yourself Two-Part Calcium and Alkalinity Supplement System
http://reefkeeping.com/issues/2006-02/rhf/index.php

[Mike O'Brien]

The baked version.

Just wondering since the small boxes are 1 pound and I use more of part one than 2.

Lazy man's formula. A one pound box of baking soda mixed with X ammount of water to equal the same strength solution as you're recipe.

[Randy Holmes-Farley]

My Recipe #1 uses 594 grams to make a gallon. If you make less than that at once (like a pound, or 454 grams), use less water. In that case, use 454/594 = 0.76 gallons total volume after dissolution.

and I use more of part one than 2.


Why?

[Mike O'Brien]

I think because I had precipitation on my first few batches. I didn't boil those, just warmed them. The latest batch I boiled the water and mixed it in. After a few day's there was some precipitation. I decanted most of the liquid and boiled what rtemained again, so this is the first gallon I've made that is completely mixed. But I've just been adding more of it to make up.

[Randy Holmes-Farley]

Ah, OK. :)

Good luck.

[Mike O'Brien]

Thank's

[PatMayo]

I use Randys number 1 formula so that it will have ph raising effect. I mix it exaclty as specified in the document. I use RO water at room temp and never have a problem with the baking soda dissolving completely in the water.

I pour the baking soda in a large bowl. I then pour a gallon of water in the bowl as fast as I can. I use a whisk to mix it. I mix it for 3 or 4 minutes and wa la. It's done. Other than baking time it takes me 10 minutes to make the alk and calk portions. I mix the calcium part the same way.

Works real good for me.

Regards,

Pat

[Mike O'Brien]

Pat, I think you're in the minority.

Next batch I'll probably try baking it longer and hotter to see if it dissolves better

[PatMayo]

Maybe because it's damper here in the northwest eh?

Hummmmmm

Wierd

Regards,

Pat

[Mike O'Brien]

I don't know why. I just checked and there is more precipitate in my jug. It was baked for an hour and mixed with boiling distilled water. But I can live with it.

[PatMayo]

That is wierd. I use arm and hammer baking soda. What type do you use? I also genrally have to stir for less than 5 minutes and the solution is not clear but there are no traces of the baking soda at all.

IK use RO/DI water not distilled but I don't know if that would make a difference or not.

Regards,

Pat

[Mike O'Brien]

Yes, arm and hammer. Alway's newly purchased.

[Randy Holmes-Farley]

Try baking longer or hotter next time, and when mixing, try to keep it from hardening into big chunks with initial continuous mixing . :)

[PatMayo]

The last time I baked mine I did so at 400 degrees for 1 hour. I did this because my pot pie needed 400 degrees. (The wife was at work I had to eat something.) I pour the gallon of water in the bowl and mix with the whisk as I am pouring the water in. No chunks at all.
But this also works for me that same way when baking at 300. I don't always cook pot pies while the baking soda is baking.

Regards,

Pat

[Mike O'Brien]

Pot pies RULE. LOL

[PatMayo]

Especially the Maria Callenders. Scrumpdiliisious.

Regards,

Pat