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Is this phosphoric acid food safe?
- Thread starter Jees
- Start date
why, are you making soda?
in any event, yes, that's about as pure as you're going to get it.
in any event, yes, that's about as pure as you're going to get it.
Thank you.
Maybe it's quite an idea, instead of limonade, a mimonade, something for the gothics, a dark disgusting poison tasting liquid, to be drunk out of a skull :twisted:
Is it possible to use it for something else too? :lol:benzyme said:
Maybe it's quite an idea, instead of limonade, a mimonade, something for the gothics, a dark disgusting poison tasting liquid, to be drunk out of a skull :twisted:
next time you pick up a can/bottle of coca-cola, look at the ingredients.
Crazyhorse
Wide eyed and hopeful
Please read This thread, to see what can happen by using phosphoric acid this way. When you reduce your tea, this type of acid gets more and more concentrated, to potentially dangerous levels.
I've just made a batch of tea using powdered lemonade for my acid (citric and ascorbic), and really feel it is a much safer and tastier way to go!
I've just made a batch of tea using powdered lemonade for my acid (citric and ascorbic), and really feel it is a much safer and tastier way to go!
Thx crazyhorse for the concern and the link, I am very aware of the dangers involved with reducing --> concentrating effect.
Therefore I suggested it only for making a 1 pull cold soak tea at ph4 (thus with no several pulls and no reduction phase). This way you can't even taste it. This I find the best point of phosA, the fact that you need only one (at max 2) drop, non-tasty, and still being a good agent for the alkaloids to come out and play.
For aya, I think I'm not going to use it anymore, too much water needs more PhosA, and extremely reduction. Things might differ if one neutralizes with baking soda, but the thick dark brown slurry after reduction is not friendly for the pH paper colors to check properly.
Neutralizing before reduction is perhaps more practically therefore, but the pH get really rolling during/after reduction, so it's less precise to correct before reduction. Best to save yourselves all the hassle and avoid phosA all together for all practices that involve reducing. Just my thoughts.
I did once neutralize with baking soda on reduced leaves tea, worked like a charm for pH sake but the tea got flocked all over, not a big deal if you shake well, but looked rather unappealing too, I know it's no gourmet contest.
Therefore I suggested it only for making a 1 pull cold soak tea at ph4 (thus with no several pulls and no reduction phase). This way you can't even taste it. This I find the best point of phosA, the fact that you need only one (at max 2) drop, non-tasty, and still being a good agent for the alkaloids to come out and play.
For aya, I think I'm not going to use it anymore, too much water needs more PhosA, and extremely reduction. Things might differ if one neutralizes with baking soda, but the thick dark brown slurry after reduction is not friendly for the pH paper colors to check properly.
Neutralizing before reduction is perhaps more practically therefore, but the pH get really rolling during/after reduction, so it's less precise to correct before reduction. Best to save yourselves all the hassle and avoid phosA all together for all practices that involve reducing. Just my thoughts.
I did once neutralize with baking soda on reduced leaves tea, worked like a charm for pH sake but the tea got flocked all over, not a big deal if you shake well, but looked rather unappealing too, I know it's no gourmet contest.
Crazyhorse
Wide eyed and hopeful
Ah ok, yeah if you're not reducing it shouldn't be a problem then. I'm using the herbal percolator, so there's a LOT of reducing involved (5-6 Gallons down to a few cups!)