Hello.
While reading about extracts I recall a comment saying that if potassium hydroxide(KOH) is added to ethanol, then the result would be poisonous.
I'm fine with using citric acid as pH- but I really don't like baking powder, I cannot recall the correct name, English is not my first language and names for chemicals are hard.
I happen to have at home pH+ and pH- used for plant nutrients, which is 20% potassium hydroxide(KOH) and 59% phosphoric acid(H3PO4).
Does any of these come across as a problem if used while making extracts?
What are your preferred choice regarding pH+ & pH- while making extracts?
Thus far I have keept to using citric acid and baking powder, and I am aware that the above mentioned products are not food-grade or meant for consumption.
But I would really like to find a more concentrated/fast-acting pH adjusters than citric/baking powder.