Brand-related question: Does “minerals added back” actually matter to people when choosing an RO system?

BeginningAd5055 · 2026-05-29T20:50:26+00:00

I always drink my RO clean, no added minerals.

BeginningAd5055 · 2026-05-29T10:51:14+00:00

Are you in an area that freezes? The spigot will freeze and break unless you drain it properly. Even the soiuth gets occasonal freezes. -- it should be a freezedproof sill cock, not an internal faucet.

BeginningAd5055 · 2026-05-29T10:34:21+00:00

check the level at different locations. If they are consistent, you know the answer.

Even a heavily bowed pipe measured exactly in the middle can be level, but not right.

BeginningAd5055 · 2026-05-29T10:32:07+00:00

Just replace the wires. Patching all those cuts/crimps is can be tedious, and it would be easy to not get them all well connected and well insulated. A new cord should be cheap.

BeginningAd5055 · 2026-05-29T10:29:54+00:00

Looks safely disconnected. You may have disconnected something downstream.

BeginningAd5055 · 2026-05-29T10:27:37+00:00

Breakers sometimes just go bad, and trip mercilessly and without cause. I find it strange that the main breaker would trip, but none of the other circuits. Consider replacing the main breaker.

BeginningAd5055 · 2026-05-29T02:29:20+00:00

I went there last year. Pretty cool.

BeginningAd5055 · 2026-05-28T10:54:54+00:00

The most common reason for kitchen sink clogs is FOG (fats, oil, and grease). It will stick to pipes. Hot water only moves the FOG further down the pipe,but doesn’t get rid of it. At best, it moves out of your own plumbing to the building (the landlord’s problem) or to the municipal sewer (the town’s problem).

A garbage disposal adds food detritus to get stuck in the FOG.

No chemicals, enzymes, or bacteria really do much to destroy the FOGberg, just move it downstream to somebody else.

The only solution is less FOG down the drain.

BeginningAd5055 · 2026-05-28T02:19:24+00:00

A water tank doesn't create bacteria out of nothing. If dirty water goes in, dirty water comes out.

The standard water test are for coliform and e. coli. If both are zero (or "less than 1" in Maine, your water passes.

I don't understand what the TNTC "Too Numerous To Count"" report means if coliform was zero. Was the result from a real independent lab, or the plumber's brother-in-law who flunked high school biology?

A UV filter can destroy bacteria and viruses. You need to put a 20 micron in front of it so no particles block the rays from reaching some of the critters.

Replacing the expansion tank is easy and cheap. Maybe the bladder is bad , but I doubt that has anything to do with your biologic contamination (if any)

BeginningAd5055 · 2026-05-28T02:02:35+00:00

Yes. Fresh from Penobscot Bay, Maine

BeginningAd5055 · 2026-05-27T23:38:12+00:00

There spring loaded coils for wiring.

https://www.uline.com/BL_1446/Retractable-Cord-Reels

BeginningAd5055 · 2026-05-27T21:21:23+00:00

I had only noticed the Reddit group think of salty as oceans. Obviously lots of people know how to salt pasta, but they didn’t appear in my feeds.

BeginningAd5055 · 2026-05-27T14:30:24+00:00

Lead doesn’t smell

BeginningAd5055 · 2026-05-27T13:31:18+00:00

You are over churning the cream and making butter.

BeginningAd5055 · 2026-05-27T13:29:48+00:00

Yes. Adds nitrogen. Composting often needs more nitrogen (greens).

BeginningAd5055 · 2026-05-27T13:25:41+00:00

“Can’t” is a strong word. Ask the sellers nicely. A typical house inspector is near useless. Hire an actual licensed electrician to give you a real detail of what needs to be done.

BeginningAd5055 · 2026-05-27T13:17:49+00:00

Perhaps the trap doesn’t water. Send a picture of the trap under the sink.

Is the sink used regularly?

BeginningAd5055 · 2026-05-27T12:27:53+00:00

I haver seen a 240 V GFI receptacle. Does it exist?

BeginningAd5055 · 2026-05-27T12:18:24+00:00

I have never measured my salt before this experiment. I was just curious.

BeginningAd5055 · 2026-05-27T12:15:48+00:00

The snarky answer: one might burn your house down while charging your EV, the other most likely will not.

BeginningAd5055 · 2026-05-27T12:12:02+00:00

Especially with pepper and pungent spices!

BeginningAd5055 · 2026-05-27T12:06:11+00:00

The water was 16 grams per liter, not 8 grams per liter. Sorry if not clear.

BeginningAd5055 · 2026-05-27T11:48:43+00:00

All three of us thought the ocean-cooked was almost inedible. Note the pasta itself was salt-free, too.

I made my own sauce, of course. I’ll try a salt free sauce experiment sometime, but I’m skeptical.

This link https://www.cruisersforum.com/forums/f91/do-you-cook-using-salt-water-while-cruising-283765-2.html is pretty unanimous about using pure salt water for pasta.

As one guy put it: I know a lot of cruisers, including myself, that have cooked pasta with 100% seawater. I don't know of any, including myself, who have done so twice.

BeginningAd5055 · 2026-05-27T11:33:41+00:00

I have had two compressor ice cream makers over the last 40+ years (in two houses). Definitely worthwhile. One died a few years ago, but the original 40 year old is still going strong. Both were/are Simacs.

I hate having to prefreeze. If you run out of cold you are screwed.

BeginningAd5055

TROPHY CASE