>Has anyone out there who is making the yellow gold CS had theirs tested >regarding the ppm's and if so how long are you "cooking" it for to reach >that ppm?. I was just curious. Any info would be appreciated. >Donna Earnest
I have many times. The trick is to use distilled ozonated SPRING water. The Spring water is what does it and I think it is because it has a mineral that doesn't distill out. I cook for 20 minutes using a device that I built. If your interested in the plans let me know and I'll send them. Reid
