Joe Sallustio wrote:
> So
>> my couple of pounds of reagent should last me for about another
>> century or so of winemaking, assuming I keep it dry. :-)
>>
> That is the key, it's hygroscopic. I have a friend who is a chemist
> and he said that was it's biggest drawback, it sucks in moisture like
> a sponge...
>
> Joe
>
>
Yep, and if you want to dry it out, you have to bake it for about 24
hours at 125C (about 250F) in a nitrogen purged oven. Not many of us
have one of those at home.

Gene