Dee,
In my experience, the minerals left behind in the still chamber do
build up a hard crust. So you want one that is easy to clean. The water
here is also very hard, and my distiller, with a bit of maintenance has
been in use nearly daily for around 6 years. The one linked by Garnet is
the one I have, and it is very easy to clean. I just put a quart or so
of white vinegar in it, use a plate in place of the distiller top, and
let the vinegar come to a boil, unplug, let cool, scrub out a bit with a
scrubbie pad, rinse. I am cheap enough (frugal enough) to pour the
cooled used vinegar back into the jug, it can be re-used many times,
though it gets brown and cruddy looking.
sol
Dorothy Fitzpatrick wrote:
It isn't about putting a price on health Smitty, not when I'm spending
this on water! It is about finding a suitable one which is not too
costly, and one which can survive the hard water here. dee
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