Do both reduce acidity the same amount? I have a 20 year old bag of pickling lime that I should probably throw away because it most likely has absorbed CO2 from the air and turned to carbonate by now. But even if it has, I bet there is still some hydroxide in there. I want to deacidify some very tart grape juice to make some wine. If I assume this old lime is 100% carbonate and use it to do "double salt" deacidification, will the residual hydroxide make any difference? Seems to me both should absorb the same number of protons; the only 2 practical differences being; the CO2 which gets released by the carbonate, and the difference in mass between the 2 compounds. (but I will be measuring in 1/2 teaspoons, not grams; this is not all that precise)
I can't find anything online about using calcium hydroxide to remove acidity in grape must, other than one reference I saw that said it is an approved method someplace in Africa. South Africa, I think.
I also have a fresh bag of pickling lime, I could use that and it should have very little carbonate. But then I am in uncharted territory, and I miss out on an interesting thought experiment
I can't find anything online about using calcium hydroxide to remove acidity in grape must, other than one reference I saw that said it is an approved method someplace in Africa. South Africa, I think.
I also have a fresh bag of pickling lime, I could use that and it should have very little carbonate. But then I am in uncharted territory, and I miss out on an interesting thought experiment
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