Not a clue. Maybe it's not the water. After using the bubbler I put it in peroxide to keep it clean because it builds up silver particles on it when I over cook. So maybe it's the peroxide. I'll try soaking in DW for now and see what I get? Ice
Furthermore, I have never made CS under conditions that produced MILKY, WHITE CS. I have overrun the batch at times and got murky dark gray CS. I have seen it turn dark amber and over time turn to a rose colored. I am just wondering...how on earth do you get it to turn MILKY WHITE? Is this also a unique factor occurring only to your process? I don't know, but I don't recall hearing of this problem of MILKY WHITE CS before. I have openned up my last reading of the "WalMart Water" thread. It simply does not make sense anymore. Dick
