thanks a lot for the info sol, I will keep for when I 'take the
plunge' so to speak. dee
On 12 Sep 2009, at 18:06, sol wrote:
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:
I
