Not to mention the smell, since you're going to use so dang much vinegar. Use either muriatic acid or pH down (dry acid) if you're afraid of the MA. That's what I do.
Why to you want to do this? Concerned about the strong fumes from MA? There are weaker forms that have much less fuming and are much easier to handle. Takes more to adjust pH than 31.45% MA but you'd still be better off since it contains hydrochloric acid is a strong acid and vinegar is a weak acid. A strong acid completely dissociates into the active form in water a weak acid only partially dissociates. So at any given concentration a strong acid will way outperform a weak acid. I've also heard many people prefer something other than MA because there's a belief that it's not "green". Hydrochloric acid is very common in nature. Its the acid in your stomach that helps digest food.
Why to you want to do this? Concerned about the strong fumes from MA? There are weaker forms that have much less fuming and are much easier to handle. Takes more to adjust pH than 31.45% MA but you'd still be better off since it contains hydrochloric acid is a strong acid and vinegar is a weak acid. A strong acid completely dissociates into the active form in water a weak acid only partially dissociates. So at any given concentration a strong acid will way outperform a weak acid. I've also heard many people prefer something other than MA because there's a belief that it's not "green". Hydrochloric acid is very common in nature. Its the acid in your stomach that helps digest food.
MA does not have any additives. The balance is water. It's sold in various concentrations. There are no additives intentionally added although some does contain tiny amounts of mostly metal impurities that can give it a brownish-yellow tint.
Muriatic acid is HCl, it decomposes basically into salt and water.
The best thing you can do to minimise the environmental impact is to use as little muriatic acid as possible. To achieve that, you should aim for TA levels as low as 50ppm to minimise CO2 out-gassing which is the main driver for pH drifting up.
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