Production Techniques and Chemistry > Colloidal Silver Production
Colloidal silver and adding it to Elderberry syrup
flavapor:
Is there any reason why I couldn't add 2 tsp of 320 ppm to 8 oz of finished elderberry syrup? If I did that that should give me a 40 ppm mixture correct? I would only use this for cold/flu or other ailments, not as preventative.
The syrup is basically water, elderberries, rosehips, cinnamon, astragalus, honey and lemon. I could omit the lemon if the acid would screw with the Colloidal Silver.
Neofizz:
I was putting the 320 ppm into some lemonaid I was drinking that had lemon slices in the bottom of the glass and after a while, around those slices, it was turning red. Wrong colour. If you drink it all right away instead of waiting for this to happen it might be good.
flavapor:
Thank you for your input. Do you think it only affected the color or the actual Colloidal Silver itself?
I add the lemon cut up as I make it so some of the acidity and it is all filtered out at the end of cooking. The color wouldnt matter as elderberry is dark purple but if it did something to the gelatin capping that would not be good.
SaltyCornflakes:
The acidity is going to mess with the particles a bit. You could surely lessen this by using sodium bicarbonate to take the acidity out of the syrup before adding the colloidal silver - but sodium will have its own similar effect. I would not add colloidal silver to salty or acidic foods at all if you're going to store them like this. Rather take colloidal silver separately.
If you gel-gapped the Colloidal Silver it should be just fine, though.
flavapor:
I am thinking I will leave out the lemon. I think I will test the ph of the next batch of elderberry and see what it is. The 320ppm would be capped.
This brings me to one more question, should we not add capped 320 to hot beverages? Would it melt the gelatin and render it uncapped. In my mind it would but I am no scientific genius.
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