I wonder if too much salt is causing the long cook times? Prior to getting the Sodium Gluconate, I was using CA/Vinegar. I never used the full amount of vinegar, never more than 150g in a batch of 900g of oils. However, I was still having trouble with long cook times. When I used SG/water only, the batch cooked in 14 minutes. Tonight, my trial batch with making adjustments for the CA and vinegar, is back to the long cook times. However, while stirring/cooking/stirring/cooking I realized that maybe, to your point, the salt is the problem. I have a water softener and even though I don't use tap water straight from the faucet, I am using filtered water that came from the tap. Is it possible that there is still salt getting through the filter and that combined with ca/vinegar and now SG that the cause is too much salt? Maybe I should just stop trying to use vinegar and try it with distilled water, ca/sg.