ProLogic

Do you have a vacuum or a aspirator? when things float, I have found it to be either too much solids (not likely if you have a clear solution) or too much gas (overnight does not always work). Ph should not have a effect on solution density. If you are doing reverse, then another thing to look at is decreasing your alginate concentration in the bath. ← Unfortunately I don't have any sort of vacuum device. But your suggestion about changing the algin solution is definitely worth the try. Thank You, ProLogic ← It seems to work much better with a lighter alginate solution. This time I used 1.5 g of SA and 400ml of water. Also I used filtered water this time instead of tap.

Do you have a vacuum or a aspirator? when things float, I have found it to be either too much solids (not likely if you have a clear solution) or too much gas (overnight does not always work). Ph should not have a effect on solution density. If you are doing reverse, then another thing to look at is decreasing your alginate concentration in the bath. ←

I think PH is a player here. I need to get some test strips. I read some recommendations earlier on this post on good PH indicators. Thank You

I have degassed the solutions. I do it by letting them sit over night in fridge. I also removed all impurities from the raspberry juice. I basically have two completely see through liquids. Alginate + Sodium Citrate / Raspberry with Calcium Lactate Gluconate. I am making the spheres by injecting them into the Alginate bath under the surface. When i was dropping them from above. Only the lower part would submerge. I would end up with half spheres. Another note. The longer they sit in the alginate, the spheres start to leak raspberry juice. I knows these things are very exact. I feel like I am so close. Today I am acquiring some xanthan gum and see if this also makes the raspberry juice more viscous as per Chef T's suggestion a few pages back. Thank You

So I have been following this post for a while now and it's simply amazing. You guys rock for all the knowledge you are sharing with the rest of the world. So I live in Los Angeles and their is nothing that I know of that resembles a MG restaurant. So I have had to go into the lab myself to taste some of these recipes. I have had great success making apple caviar and pea raviolis . Pretty straight forward when you have a recipe. So now I am venturing into trying to make Raspberry caviar or raviolis. I started with the traditional alginate bath to no avail. The raspberry and alginate just dissolved in the Calcium Chloride bath. Next I tried mixing 250 ml of water with 3g of alginate. Then I mixed 250ml of home made raspberry juice with 1/3 cup of dextrose, 3.5g of calcium glucco. I know that raspberry's are high in calcium from previous posts in this thread but I thought I would try since it's the reverse spheriphication process. I also added 1 g of Sodium Citrate. I seem to get partial results. Always ending with the spheres sticking and breaking. I have played with different cooking times but nothing seems to work. I would love any input or insight into the matter. I think I need to get some Xanthan Gum.. Any suggestions on the amount needed Thanks, ProLogic .