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Old Posts


I had actually the idea, to revive old blogposts, to make them available to a wider audience.
Even though, my original web address www.opinionated-alchemist.com is not working for the moment, I have many many more page visits than before. 

This is the advantage, to "work" in the google environment, instead of being lonely wolf on the Apple platform.

Don't get me wrong - I still like rather iWeb and don't like to do the whole shebang online.

But yeah - I get more readers now, which are finding the way through the magic of google - so why not upsetting [just joking] with some older articles, which were often very interesting.

Lets do some recycling - stay tuned for more...

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How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
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In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

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