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This is linked to my question over on the HomeBrew SE site: https://homebrew.stackexchange.com/questions/18837/reduce-acidity-of-hard-cider

I haven't done chemistry since I was 17/18 but I remember doing molar calculations and so on, and the principle of OH ions binding with H ions to reduce acidity. I would prefer a more scientific method than trial and error.

Given an initial pH, desired pH and volume of liquid, how can I calculate the mass of a given salt to add... and is it as simple as that or are there more 'parameters' needed to generate some equations?

The salts I am likely to consider using are:

  • sodium bicarbonate (sodium hydrogen carbonate?)
  • magnesium carbonate
  • calcium carbonate
  • potassium carbonate

Is it as simple as working out how many moles of OH each of these contains per gram, and plugging that into a pH equation?

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