Quote:
Originally posted by Ion
Thank you for the answer guys.
There's only this small linguistic problem, vinegar means two different things in swedish. Or, it is obviously translated two ways. There is the translation:
Vinegar = Vinäger, like oxidated wine, you have it on your sallad sometimes.
Then there is also Vinegar = Ättikssyra, and as you see, that's a totally different thing. This is a weak acid, and we have it in a glass-can, good to put sliced cucumbers in. =) That would probably make it gherkins? Well, anyway, this Vinegar = ättikssyra (syra = acid) is usually stored in a glass-can with the label 34% or something on it.
If this is indeed the vinegar you are using, how strong should it be? And also, there is some difference between 1 h and ½ day, wouldn't want to kill my HC.
Thanks!
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Vinäger = What english people call white wine vinegar or red wine vinegar, rice wine vinegar, etc.
Ättikssyra = What we call vinegar. Also known as acetic acid. Both vinegars would work but straight acetic acid will yield the best results.
Strength? What you buy in a supermarket should be fine. I believe that the stuff I have is 10%. I've used 50% in a lab, it can strip paint at that concentration. 100% is very very nasty.