Calcium chloride

Hi ,
First I want to thank u guys from chef steps for this beautiful lecture on spherification,
My question is :
As I am making chees and use calcium chloride for that proces I do have a bottle of calcium chloride (liquid)
But if I want to use this now for the calcium bath, I'm not really sure how much I need for a bath to make it work ... Had some experiments with this but it did not always turn out nice ... I thought it was maybe because of acids in the liquids I wanted to use for spherification ?
Anyone ?

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Chris_Young_80640

@Björn — Do you know how much calcium chloride is dissolved in your liquid? It's hard to know how much you should add since your liquid will mostly be water already.

Can you tell us more about the flavorful liquid you are trying to spherify?

Bj_rn_Olfenius_39604

Hi @chris i checked on the bottle and it says 33% ...

And the fluids I wanted to use were :

Black currentjuice (concentrated)

Ore some alcohol mixes with 40% vol.

Chris_Young_80640

@Björn — So you will need to use about three times the calcium we call for if using that solution to prepare a setting bath. However, such a high alcohol content will cause you many problems. In my experience, an alcohol content above 15% to 20% is not compatible with alginate.

Bj_rn_Olfenius_39604

Thank you @chris I'm going to try it and post some picture later on... Thanks again for the cours and all the effort u guys are doing, really appreciate

Chris_Young_80640

You're welcome.

Bj_rn_Olfenius_39604

here it is ! apple caviar... first try ... but i had to reduce the amount of alginat ... maybe to much calcium in apples, ore i just miss understood the recipe ... but happy with my experiment

Bj_rn_Olfenius_39604

for some reason i cant upload pictures !!!???