This is the most important step: Make a salt brine.

I used a rather salty (in honor of Peter Schiff's tears) 5% brine made from 1 (one) tablespoon salt (DO NOT USE TABLE SALT- use pickling salt of that pink Himalayan stuff. Regular salt has anti-caking agents. No bueno) for every 1 (one) quart of distilled water (DO NOT USE TAP WATER. Chlorine and microbiology do not mix).

Heat the water (you will need enough to completely cover the weighing stones. I made 1.5 gallons for this and had a lot left over).

Pour in the salt and let dissolve. Cool the water to room temp.

After the brine has cooled pour it over the weighing stones until fully covered.