Mike;
I have a fairly expensive distiller and I find I have to draw off the tap
water in pails and let sit for at least 18 to 24 hours to let the chlorine
in it dissipate.Then I double distill it for CS/EIS,if I don't sometimes it
does taste different.
Also there is a lot of sediment that settles out too,ranging from a light
tan to a muddy brown color.
If I don't do this,then the brewing can be all over the map.Not every time,
but has happened enough that I don't vary from the above regimen now unless
I really need some brew..
Harold
----- Original Message -----
From: "M. G. Devour" <mdev...@eskimo.com>
To: <silver-list@eskimo.com>
Sent: Tuesday, September 16, 2008 1:06 PM
Subject: CS>Distilling technique...
Those of you who've been making your own distilled water for a while
can probably answer this...
Now that I've been able to make a few gallons of my own "distilled"
water, I'm less than thrilled with the taste of it. If I didn't know
I suppose I should filter the tap water before distilling, right?
That and maybe collecting rainwater? <grin>
Any advice? Thanks!
Mike D.
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