Ive barely had time for my tank thanks to work, but the original batch i made never fully dissolved. I have quite a bit settled still on the bottom. I shook it several times and used a turkey baster to try to stir the bottom. I followed the instructions, they are fairly simple, so should i scrap this batch and try again?
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Baking Alkalinity Solution
- Thread starter redfishbluefish
- Start date
That is odd. I can only guess that all wasn't converted to sodium carbonate (soda ash) during the cooking. Sodium bicarbonate (baking soda) is not as soluble as sodium carbonate.
Did you spread 2 1/4 cups of baking soda on a cookie sheet so that it was a relative thin layer? And cook it at 300 for at least an hour? And made up to one gallon with RO/DI water? Again, I'm sort of surprised because sodium carbonate (soda ash) is readily soluble in water.
Did you spread 2 1/4 cups of baking soda on a cookie sheet so that it was a relative thin layer? And cook it at 300 for at least an hour? And made up to one gallon with RO/DI water? Again, I'm sort of surprised because sodium carbonate (soda ash) is readily soluble in water.
Yep. If the layer is too thick I could see the stuff not getting up to temperature in time. Simply cook it longer as suggested. You can't over cook it.
Reviving the thread, just wanted to let everyone know that walmart (at least the one in Princeton) has the 12lb bag of baking soda on sale in the pool section. I forget the price $7 something.
I "cooked" up the whole bag in batches and put it into gallon storage containers, it looked like Tony Montana was going to pay me a visit but i'm good with ALK for a while.
Thanks again Paul!
I "cooked" up the whole bag in batches and put it into gallon storage containers, it looked like Tony Montana was going to pay me a visit but i'm good with ALK for a while.
Thanks again Paul!
Yeah, I buy the big bag as Sam's....I think 13 pounds or so....and it must be a commodity because the price is different every time I go there....between 4.50 to 6.50 a bag.
Just to clarify, if you were cooking up one batch, you would use 2 1/4 cups of baking soda (sodium bicarbonate), and then cook it, and use it all to make up the solution. But since you've cooked it all, there was actually a reduction in volume. So when you go to make up your stock solution you'll want to use only 2 cups of now soda ash (sodium carbonate) to one gallon of RO/DI.
I've never been able to get the larger bags because I don't have a membership to any of the wholesale places. I was excited to see it at walmart.
I hate measuring cups so I weigh it on a scale, I wrote it down on the lid, I think it was 453 grams per gallon. I'll check and update tonight so the correct number is here.
I hate measuring cups so I weigh it on a scale, I wrote it down on the lid, I think it was 453 grams per gallon. I'll check and update tonight so the correct number is here.
Not sure where you got that weight, but the correct weight of sodium carbonate is 375 grams per gallon of RO/DI water.
that does sound more like it. what would we do without you Paul?
How accurate is weighing it Paul, wouldn't it absorb some moisture making it weight more? Also, never understood how weighing salt could be accurate since that to absorbs moisture.
If you keep the sodium carbonate in a tight container you should be fine. Sodium carbonate is hygroscopic and will form a couple different hydrates (and in the process "gain weight" by the presence of water.) I have a pool and buy the largest sodium carbonate container they sell (maybe 40 pr 50 pounds) in a bucket and have never had a problem with it clumping up from moisture absorption.
Note, I do make mine fresh starting with sodium bicarbonate (which isn't hygroscopic), use it right away, but do rely on measuring cups (2 1/4 cups sodium bicarbonate to start). The next batch I make I'll check how many cups I have after cooking. I no longer have a kitchen scale (my chef daughter has it in AZ), so I can't do the weight thing.
Note, I do make mine fresh starting with sodium bicarbonate (which isn't hygroscopic), use it right away, but do rely on measuring cups (2 1/4 cups sodium bicarbonate to start). The next batch I make I'll check how many cups I have after cooking. I no longer have a kitchen scale (my chef daughter has it in AZ), so I can't do the weight thing.
Paul thanks for the share.
Question. If I would like to make a large batch of this stuff which would be better for storing. The baked powered or already mix with RO/DI water? Also how long with the RO/di be good for?
Question. If I would like to make a large batch of this stuff which would be better for storing. The baked powered or already mix with RO/DI water? Also how long with the RO/di be good for?
James, first off I'd suggest actually baking the baking soda at 350 degrees for one hour. The increased temperature assures all the bicarbonate will be converted to carbonate. And one hour isn't written in stone either....if it goes a little long, it can't hurt it. One batch I baked I forgot about it and it was in the oven for over two hours......not a problem.
No problem making a large batch, but make sure it's not piled high in the oven. Spread it thin to allow the heat to get in there and allow the conversion to happen. As far as storing, it stores very well and is very stable....just put it in a sealed container. Sodium Carbonate powder is slightly hygroscopic (likes to pick moisture out of the air), and this could cause it to clump up....which really isn't an issue other than taking longer to dissolve and difficult to measure it out. I actually purchase this same stuff in 50 pound pails that I use for my pool...and store for at least a year or so without issue. As far as stability once mixed, again, this stuff is highly stable....nothing is going to happen to it. I typically make two batches (two gallons), that last me around six months. So chemically it will last forever. The only thing I'd keep an eye on if you stored it wet would be something growing in the bottle (I think unlikely, but something to watch if you're keeping it for years.)
No problem making a large batch, but make sure it's not piled high in the oven. Spread it thin to allow the heat to get in there and allow the conversion to happen. As far as storing, it stores very well and is very stable....just put it in a sealed container. Sodium Carbonate powder is slightly hygroscopic (likes to pick moisture out of the air), and this could cause it to clump up....which really isn't an issue other than taking longer to dissolve and difficult to measure it out. I actually purchase this same stuff in 50 pound pails that I use for my pool...and store for at least a year or so without issue. As far as stability once mixed, again, this stuff is highly stable....nothing is going to happen to it. I typically make two batches (two gallons), that last me around six months. So chemically it will last forever. The only thing I'd keep an eye on if you stored it wet would be something growing in the bottle (I think unlikely, but something to watch if you're keeping it for years.)
Thanks Paul
One more thing, if you make large batches (that aren't measured out per batch of 2 1/4 cups baking soda), once baked, the volume has been reduced, and you now only need 2 cups of the baked baking soda (sodium carbonate aka, soda ash) per one gallon of RO/DI.
Thanks. Will keep that in mind. Going to finish up my Red Sea Reef Foundation first before I start this .