Making CDH with extra acid

I have some technical questions. As far as I know for 550ml of standard CDH we need the following ingredients:
- 500ml water
- 25ml MMS
- 25ml 5% hydrochloric acid or 25ml 50% cytric acid
Correct me if I am wrong.

Here is some technical issue:
What if we use 25ml of 10% hydrochloric acid instead of 5%? Will is be done faster? How will it affect the whole CDH solution? Will the ClO2 be more prone to leak or be disposed to the air when opening a bottle? Or just the opposite? As far as I know when the pH of solution is lower then ClO2 is leaking slower. Then the CDH should stand for even longer, is it right?
Is it any problem at all if we add more acid than needed?

The CDH recipe you quoted is from Mark Grenon, who plagiarized, incorrectly, the original McRae/Lackney CDH recipe. Scott and I spent 6 months testing to arrive at our CDH recipe. As far as I know, Mark did zero testing.

Using 4% HCL and the original CDH recipe, CDH will work effectively for two weeks. After that, the residual MMS will be gone. If you use 2% HCL and the original CDH recipe, that CDH will work for 2 months.

For questions regarding Mark's "CDH" recipe, you will have to ask him.

That recipe is based on the first MMSNewsletter upon CDH
mmsnews.is/all-newsletters-list/212-a-new-simpler-mms-cdh-chlorine-dioxide-holding-01-04-2014
This newsletter seems to be modified since then, as now there are no details on the making of CDH.

I don't know the details, who and how is developing it.
I just wanted to get to know the general rule. So the general rule is "the more acid I put into the CDH, the faster it will be gone", right?
I think I've found CDH tested by you:
www.mmsinfo.org/infosheets/infosheet_cdh.pdf
There's "1 Bottle Method":
Proportions: 22+1+1=24
22 - Distilled Water
1 - MMS (22.4% Sodium Chlorite)
1 - 4% HCl

You say both 2% HCl and 4% HCl will work, and that 2% HCl will last for longer. But here comes some questions:
1. Will all the MMS be activated if I use 2% HCl instead of 4% HCL in the above-mentioned proportions?
2. What's the minimal amount of 4% HCl needed to activate the whole MMS provided in that recipe? Could we for example cut the 4% HCl amount by half or even more?
3. Will there be some unactivated MMS in the bottle if we use 2% HCl instead of 4% HCl?

I often use 80% lactic acid as activator. Do you know what proportions should be used in CDH for that acid? What proportions?

Scott (Truthquester) should be able to answer your questions as CDH was his original idea.

MMS1 and CDH were designed so there is residual MMS after external activation. For fully activated MMS, use CDS. The problem with using CDS internally is when the dosing is high, there can be mouth/throat irritation due to high levels of CLO2.

We rely on stomach acid to complete the activation of residual MMS in MMS1 and CDH. That is not to say that MMS (SCS) can't be activated elsewhere in the body if not fully activated by stomach acid.

The amount of CLO2 activation externally is the following: (MMS1, 10%) - (CDH 2%, 25%) - (CDH 4%, 50%) - (CDS, 100%).

i think that the equivalent in lactic acid is 21% to produce the same cdh of 4% hcl so you must dilute the 80% almost 4 times but I am using 20% less lactic acid so that to have better taste and durability. So for the recipe with 25ml of 4% hcl I use 5.2ml of 80% lactic acid and i place 520ml of water instead of 500 and 25ml mms1.

How can I contact Mark Grenon to ask him how to do and drink CDH?

You can contact Mark regarding CDH, but he was not the inventor of CDH. TruthQuester had the original idea and I helped Scott with testing. What do you want to know about CDH?

Check this chart for dosing comparisons between MMS1, CDH and CDS. This YouTube video I posted will show you how to make it.

Thanks for the clarification
I saw youtube and I have now another doubt:

I hope you undestand spanish... My doctor uses this formula to do CDH:

Estos son los pasos a seguir y observar:
1. ?Agregue 220ml de agua purificada (Agua destilada que es la mejor pero también está bien con agua cruda o de acueducto)
2. Agregue 10ml de Clorito de Sodio
3. ?Agregue 10ml de activador: solución al 4% HCl o 33%/50% Acido Cítrico
(Es muy importante NO ACTIVAR ambas sustancias y por esa razón se AGREGA EL AGUA PRIMERO.)
4. ?Inmediatamente cierre fuertemente el envase de esa forma el gas CLO2 ( Dióxido de Cloro) no puede escapar.
5. ?Agite con energía para mezclar los ingredientes y si es posible repita 1 o 2 veces algo más tarde.
6. ? Guarde la botella en un lugar oscuro a temperatura ambiente (o por encima) durante al menos 12 horas; 24 horas o más tiempo si es en clima frío.
7. ? Después de que haya transcurrido el tiempo de espera, coloque su envase de CDH en la nevera si está disponible cerca de 1 hora o un poco más para enfriar la solución completamente abajo de 10.5? C o 51? F
( la razón de esto es que si la solución esta fría abajo de los 10.5 grados cuando sea abierta para usar habrá mucho menos perdida de gas Dióxido de Cloro (CLO2). Asegúrese de mantener la solución de CDH alejada de la luz solar directa o indirecta).

He uses sodium chlorite and citric, and you speak about MMS and HCI. So must I first activate the sodium chlorite (How?) to mix it with HCI?

Thanks

And, if You were here, in Dominican Republic, Where can I find sodium chlorite and citric activator or HCI?

Excuse me for all my questions but there are many issues, different opinions and I got dizzy with everything.
Thank you

Estos son los pasos a seguir y observar:
1. ?Agregue 220ml de agua purificada (Agua destilada que es la mejor pero también está bien con agua cruda o de acueducto)
2. Agregue 10ml de Clorito de Sodio
3. ?Agregue 10ml de activador: solución al 4% HCl o 33%/50% Acido Cítrico

Esto es correcto.
1. Agregue 220 ml de agua limpia / pura a una botella.
2. Agregue 10 ml de solución de clorito de sodio 22.4% (MMS = NaCLO2 no activado)
3. Agregue 10 ml de 4% HCL o 33% / 50% de ácido cítrico (¡HCL sabe mucho mejor!)

This is correct.
1. Add 220 ml of clean/pure water to a bottle.
2. Add 10 ml of sodium chlorite solution 22.4% (MMS = unactivated NaCLO2)
3. Add 10 ml of either 4% HCL or 33%/50% citric acid (HCL tastes much better!)