Aged Water.
- Thread starter DavidW
- Start date
. I use tap water with prime, temperature adjusted and mixed for about an hour.
What kind of Bacon?
Smoked, sugar cured, Thick-cut, thin-cut, rind on, rind off, Belly bacon or Canadian...so many choices....but I'd still vote Bacon!
As for the water question...depends on the time of year and the situation. Right now I have a 50 gallon Rain cistern I'm collecting with. Sometimes I use water from my well (but lots of lime here in Florida). Sometimes I use R/O. Rarely do I use str8 from the tap, because it costs too much (believe it or not). After a certain volume our H2O rates nearly double.
But whatever I use I do add blackwater extract for my S/A tank to stabilize pH.
Smoked, sugar cured, Thick-cut, thin-cut, rind on, rind off, Belly bacon or Canadian...so many choices....but I'd still vote Bacon!
As for the water question...depends on the time of year and the situation. Right now I have a 50 gallon Rain cistern I'm collecting with. Sometimes I use water from my well (but lots of lime here in Florida). Sometimes I use R/O. Rarely do I use str8 from the tap, because it costs too much (believe it or not). After a certain volume our H2O rates nearly double.
But whatever I use I do add blackwater extract for my S/A tank to stabilize pH.
wondering how u go about aging your water...
im in the process of setting up a few more tanks. i would like to age the water, then add seasoned filters to the new tank w out the new water killing off the bacteria.
im in the process of setting up a few more tanks. i would like to age the water, then add seasoned filters to the new tank w out the new water killing off the bacteria.
pretty much have a separate contained or tank with a heater and a powerhead, just add tap and declor, then let it "age" for a few days before you do the water change.vamptrev;3273688; said:
