If one were to use this to add some readily available calcium because they were stupid and didn't notice a problem developing for two weeks that was pretty apparent, any idea how much you'd mix per gallon of water? 1tsp/g? Or should it just be avoided all together?
I would avoid it altogether and save it for your pickles. Get some Powdered Dolomite Lime and do it right from the git go. But, if you must experiment, I certainly wouldn't go over 1 tsp/gallon. Hydrated lime isn't something to fool around with. Wet