Hi, Marshall, Thanks for your fascinating experiment. Could it be you have rediscovered oligodynamism - in the sense of a dilution becoming more potent than the stock solution from which it came. Could you tell us more about clabbering. Isn't this how buttermilk is made? When fresh unpasteurized cider was in season one or two months ago, I tried to use EIS to prevent hard cider from turning into vinegar. No success. Has anybody tried this?
Best regards, Matthew
