I just had a few questions regarding the use of Potassium Hydroxide (KOH) in mead. I've seen this suggested in multiple sources:http://www.bjcp.org/mead/Mead_Study.pdfhttp://www.ahaconference.org/presentations/2008/KrisEngland_NHC.pdf
Really these questions are more requests for confirmation that I'm going about things correctly and that I'm not a total boob.
In any event - what is a reputable source of KOH? I tried ordering 500 g flakes from Cynmar and they informed me that they don't sell chemicals to individuals. Since then I've located this source which is food grade and it's about 4x as much as Cynmar was selling for the exact same price:http://www.amazon.com/Grade-Devil-Potash-Potassium-Hydroxide/dp/B0039CIQTI/ref=pd_sbs_auto_2
I did notice in that picture on Amazon that it says 'minimum 90% KOH' on the bottle - which begs the question, what's the rest and is it OK to add this?
Also a quick question about using the stuff if/when I get it. It's been a while since chemistry - since the molecular weight of KOH is 56.1056g/Mol, to get a 2M solution I would add 112.211g to a container and then add distilled water until the total volume reaches 1 Liter and the subsequent solution is KOH at a concentration of 2M, correct?
If that is correct, does this method scale in a liner way (i.e. if I mixed a 500mL solution with 56.1056g of KOH would that also have a molarity of 2? Or 28.0528g in a 250mL solution?).
After I get a 2M solution of KOH can I just add 10mL of directly to my fermenter or is there an intermediary step?
Thanks in advance for the responses.