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"Basification: Premix in advance a solution of: 4 Tablespoons (50grams) of Sodium Hydroxide ("Red Devil" lye) with 1-Pint of HOT Water. Stir well. Slowly add this solution to the wine jug, then cap the jug. Gently tilt the wine jug back and forth for 1 full minute to mix the contents"
I had weighed out 50gr NaOH on a scale since that seemed more accurate than tablespoons.
Just because I've been curious, I just took 4 level tablespoons and weighed it out. It came to 70 grams, not 50. This was Roebic brand, now, not Red Devil--I don't know how much more granulated it is than Red Devil. That may account for the difference in weight.
If they're similar, however, there's a big difference in the amount used and thus the resulting pH.
Marsofold, or anyone, really, if you've still got some Red Devil lying around (no pun intended), would you mind measuring out 4 tablespoons and weighing it again?
I'd rather not buy a digital pH meter if I could get good results without one.
I can hear my wife now, "You want what for Christmas? You're a freak!"
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