Use your ppm meter, take ppm of vinegar and record this number. Then put egg shells in vinegar and let it work away. Then filter the remaining crud out with coffee filter and take the ppm of final solution. Subtract the vinegar ppm from the final ppm and you have your calcium ppm. For me it doesn't matter what the ppm, i ignore the ppm of vinegar its only about 15% of the last solution i made, I add the egg/ca solution to water till it hits 200 ppm above the starting water, then I add Epsom till it hits 50 ppm above that. You could bump up a little. This way its completely dialed in. I love it because it also acts as my ph down, super cheap and I get to eat the egg!