Probably what is happening is that your water is now a bit more conductive than it was before, so, the process starts faster and the end product is stronger. Water quality varies within brands. Only 1 PPM makes a big difference. Simply timing batchs is not an accurate way to go unless all factors are the same...and that happens almost never. If it tastes stronger...use less? ken
At 09:11 AM 3/13/02 +1300, you wrote: >Hi everyone > >I would like to know why my silver has such a strong taste to it nowadays. > >I am using air temp water - 500mls of DW, and leaving it about 2 hours. The >colour is clear, but the taste is awful - very metallic. > >My rods are getting very thin, as I have yet to cut up my new wire. Would >this be the problem? Do the wires get all funny as they breakdown over >time? ] > >My CS never used to taste this bad - I would expect for the taste, that the >CS would be very yellow, but it is not. > >Can anyone help? Any ideas? > >Tracy > > >-- >The silver-list is a moderated forum for discussion of colloidal silver. > >To join or quit silver-list or silver-digest send an e-mail message to: >[email protected] -or- [email protected] >with the word subscribe or unsubscribe in the SUBJECT line. > >To post, address your message to: [email protected] >Silver-list archive: http://escribe.com/health/thesilverlist/index.html >List maintainer: Mike Devour <[email protected]> > >
