I would, but disposal of the spent chemistry is the issue (one of the main reasons I use caffenol). We're on septic tank drainage, so I'm reluctant to put too many chemicals down the drain. I still haven't figured the best way to deal with the spent fixer. I really ought to get my finger out and enquire where I can take it to have it safely disposed of. I'm storing it in a plastic container for now. Not an ideal situation, I know, but my throughput is fairly small, so storage hasn't become a problem.. yet...
That is nearly identical to my set-up I use at home Gary, lol. It works well. My sous vide machine is red though. I recently replaced my plastic tub with a slightly smaller stainless steel bowl thing I got from work (hospital) that I think was used to hold people parts (it was ran through sterile processing before being gifted to me.)
I probably bought last year's model. It was only $49. There were more expensive ones that possibly had programmable time/temperature. I'll be curious to see how it all goes. I get 120 degrees F out of the tap and plan to keep the water at 102 degrees F. I'll ensure my chemistry is holding at that temp prior to pouring it into the dev tank.
I haven't read enough to know what sort of calibration might be required but prior to actually running it in my developer water bath, I'll double check the water bath temp as well as the temp in my tank. If I have to run it set hotter or cooler than my target temp, so be it. At most it will need to hold the water constant for 8 minutes. I'm curious about fluctuations and will likely run a bath or two to see how constant it is.
I was joking ... the Sous Vide instruments are calibrated to temps. I found my Joule to be very accurate. The Sous Vide has always processed perfectly developed meals.I haven't read enough to know what sort of calibration might be required but prior to actually running it in my developer water bath, I'll double check the water bath temp as well as the temp in my tank. If I have to run it set hotter or cooler than my target temp, so be it. At most it will need to hold the water constant for 8 minutes. I'm curious about fluctuations and will likely run a bath or two to see how constant it is.
The good news is that I'm not planning to eat the film afterwards...
Also, I think I'm going to go with Film Lab for my scan conversions.
You have a Sous Vide ...
(PS- Because it was cooked, Low & Slow ... for a long long time ... it is super tender ... melts in your mouth. I filled the zip lock bag with herbs and peppers from the yard ... then I toss in a beer. Delish!)
You have a Sous Vide ...
Ralph,I would, but disposal of the spent chemistry is the issue (one of the main reasons I use caffenol). We're on septic tank drainage, so I'm reluctant to put too many chemicals down the drain. I still haven't figured the best way to deal with the spent fixer. I really ought to get my finger out and enquire where I can take it to have it safely disposed of. I'm storing it in a plastic container for now. Not an ideal situation, I know, but my throughput is fairly small, so storage hasn't become a problem.. yet...
Cheers, Gary. Fortunatlely, Gulabi in Glasgow has worked out ok. They're a little closer to home, too.
