Pierre Jelenc wrote:[color=blue]
> Bill Velek <billvelek@alltel.net> writes:
>[color=green]
>> Besides the ingredients which I know are alright,
>>it lists citric and ascorbic acids (I think they are okay) and 'sodium
>>citrate' and 'red 40 color' (I presume dye won't be a problem either).[/color]
>
>
> How could citric acid be OK and sodium citrate not be?
>
> Pierre[/color]

Hi, Pierre. I'm not a chemist so I don't know how the two compare. I
had said that I "think" citric acid is okay ... and I said that because
it is an acid, and I know that yeast can tolerate a certain amount of
acidity -- such as when an acid wash is done -- and I was also assuming
that the amount/strength of acid in something we can eat right out of
the can, if we wish, would be sufficiently diluted by mixing it in wort
to therefore make it less than 1/15th of its concentration in the can.

Cheers.
--
Bill Velek -- my web-sites: [url]www.velek.com[/url] & [url]www.2plus2is4.com[/url] !!
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