Response to Rodinal with Ascorbate - what am I doing wrong???

I was not concerned about bitterness. I wanted some easy way to make reasonably sure that all the CO2 had escaped after the proper proportions of ascorbic acid and sodium bicarbonate had been mixed. That is the biggest source of disappointment that has been reported to me by some who tried ascorbic acid with Rodinal. Even though they used the proper amount of bicarb to come close enough for government work, leaving the CO2 in solution kept the pH too low. I seem to remember that the manufacturers of sodium ascorbate use bicarbonate and ascorbic acid. I am not much of a wine connoiseur. Some friends of mine have a vineyard and winery close by. I have been invited to a wine tasting on May 10. If I make it, I will keep in mind your comments about the tongue's areas of sensitivity. Good luck.

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