Briners Grade Calcium Chloride

I expect that is OK to use. Use 80% of the amount that my recipe calls for, since it has less water in it (multiply the amount needed by 0.8).
 
Thank you, Randy!!

I also found some magnesium chloride product at the same place, but I am not sure if it contains too much impurities or ammonia. Here's the information on the manufacturer/product that I found. (http://www.nasalt.com/products/magchloride/liquid.htm)

Their COA has the following data (again nothing on the ammonia content):

MgCl2 47.43 Range 46.2 -48.3
MgCl2.6H2O 100.00 98 - 100
SO4 0.60 <.5
K 0.10 <.7
Na 0.45 <.7
Ca 0.11 <.5
pH 9 - 10
Mg(OH)2 0.00 <.5

I suppose I can contact the manufacturer and ask about the impurities. Do you think it's worth pursuing?

Tomoko
 
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