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- Feb 1, 2016
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This does sound correct and makes the most sense to me, however, I am not a chemist, I have no idea how to find these products you speak of, or where to get carb water without "flavors' already added, but I bet you can tell me how to make all 3 of these things you listed? LolI'm 99% sure it is from settling before you mixed it (Not your fault, it happens). If the Calcium and all components dissolve before the magnesium components, then you will get a bunch of calcium carbonate precipitation. For seawater, it is crucial that there is sufficient magnesium present to prevent the formation of calcium carbonate.
If you have a poorly made salt mix (or the components settled), you can add a little magnesium chloride (dissolves fast) or magnesium sulfate (dissolves slower) to your DI water first, then dump your salt in and it should prevent that white precipitate.
If you would be so kind to teach me, I will :
1. Be forever grateful to you,
2. Be smarter
3. Be able to say I learned something today.
4. Be able to share this knowledge
:)


