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Kinda new here
Thanks for reading.
So I ve charred my bones and got me a jug of cheap vinegar... Going to do 1-10 bones vinegar by weight.
Label reads contains sulfites.
Anyway to remove the sulfites? Was thinking aerating or boiling?
Peace
This is grape vinegar, I use Korean natural farming inputs.
I think they call this Water Soluble Calcium Phosphate (WCP).
Anyway if I don't remove the sulfites I think they will kill off the rest of my ferments labs etc. Maybe even some of my soil biology.
[YOUTUBEIF]https://youtu.be/5AC-oe00Crs[/YOUTUBEIF]
Use hydrogen peroxide to oxidize the sulfites to sulfates.
However, for the typical wine at 80 mg/L sulfites, 1 milliliter (~ 1/4 teaspoon) of 3% hydrogen peroxide,
the form sold in pharmacies, will remove the sulfites in one bottle of wine.
Thanks a lot @troutman,
Can't give rep yet...
I'd seen the information but my chemistry is not on par, I didn't realise that I'll end up with gypsum as a precipitate, after adding the bones to the vinegar /sulfate solution.
Just getting a bit complicated for a bottle of vinager.
I personally wouldn't worry.
Sulfites are used to control the yeast in wine making. No foriegn yeast.No foreign flavors.
You still have fermentation of the wine. The vinager. The guantity is very low.