Phosphoric Acid as Stabilizer for Fish Hydrolizate

Hi all!
Does anyone knows the proportion to add phosphoric acid as preservative in fish hydrolizate?
Last batch i made got a little moldy on top and the smell changed too...now i have some acid layn around i was thinking to add it.
Read it somewhere before but cant find the info now!
Thanks!!

You'll need a pH tester and I just found this info for you. I suspect the low pH stops most organisms from growing.

Finally it is stabilized with food grade phosphoric acid to target pH 3.0 – 3.5 and passed through stringent quality control before packing is done.

Click to expand...

Hydrolyzed Fish Fertilizer

DIY Fish Fertilizer

Thank you sir!
Mmm ill try to get some ph paper strips...its prolly too dense to use the drops and def too nasty to stick my bluelab in it lol!!

I understand that commercial and homemade fresh fish carcass hydrosylate that is immediately stabilized to 3-ish PH with phosphoric acid along with Sugar source and that is allowed to ferment and do its enzyme thing and will be ready in a couple, few months.
Correct PH if necessary as the biologically decomposing fishbones calcium may raise the PH over a period of time.
The low ph It keeps it from stanking nearly as much as lower quality manufactured commercial Fish Emulsion tends to.
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I understand that some have attempted to use sulphuric ​​acid as an alternative acid in this process/recipe which caused excessive offgassing in the resultant concoction, exploding a warehouse full of 275 gallon (UBC) universal Bulk storage containers awaiting shipment, a sight and a smell never to be forgotten.

Hi everyone, l hope you’re all well.
Grapefruittroop, we had a discussion about this over at the “Local Materials” thread, from memory.
I’m pretty sure the golden ratio was 3%.
Cheers,
40.