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bassplar99, the strongest grade of lime I know of is food-grade (CODEX) hydrated lime. This is an extremely pure grade with and ultra find particle size (like flour) that is used for cooking. It's stored in water/air resistant bags. For example, it is used in the making of tortillas to boost pH to prevent premature molding. If you use that grade, you'll need to be very careful. Anything even remotely close to 1.2 cups per 15 cups of peat is way, way too much. It'd be closer to a teaspoon per 15 cups of peat, but don't quote me on the numbers. A soak in a saturated solution probably would work (as Waylitjim said), but if you are using cactus mix, you don't need to pH balance it because they've already done that for you! Just throw in some oyster chips or aragonite sand and you're good to go for a perfect mix.
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