Synthesizing Pellegrino
So, my friend la_directora is a Pellegrino addict like I am. At this website I found the mineral content of San Pellegrino.
The only info I can find on our mineral content, is that the Catskill-Delaware resovoire's have the following contents:
Ca+3 (Calcium) 6 mg/l
Mg+ (Magnesium) 1 mg/l
Na+ (Sodium) 6 mg/l
In contrast, Pellegrino contains the following:
Ca+3 (Calcium) 208 mg/l
Mg+ (Magnesium) 60 mg/l
Na+ (Sodium) 43 mg/l
Now I know where to go!
ETA: Pell also has 135 mg/l of Bicarbonate. THe most common form of this is Sodium Bicarbonate - AKA: Baking Soda. Which I have copious amounts of. This has an alkaline taste and I wouldn't be surprised if this, along with the other "ingredients" gives the Pell it's mineralistic taste profile.
The discoveries continue :D
N.
The only info I can find on our mineral content, is that the Catskill-Delaware resovoire's have the following contents:
Ca+3 (Calcium) 6 mg/l
Mg+ (Magnesium) 1 mg/l
Na+ (Sodium) 6 mg/l
In contrast, Pellegrino contains the following:
Ca+3 (Calcium) 208 mg/l
Mg+ (Magnesium) 60 mg/l
Na+ (Sodium) 43 mg/l
Now I know where to go!
ETA: Pell also has 135 mg/l of Bicarbonate. THe most common form of this is Sodium Bicarbonate - AKA: Baking Soda. Which I have copious amounts of. This has an alkaline taste and I wouldn't be surprised if this, along with the other "ingredients" gives the Pell it's mineralistic taste profile.
The discoveries continue :D
N.