[brokesailor]

.

 

[PorFin]

Broke,

Do you REALLY need a functional watermaker on the Chessie?

We've got a watermaker aboard -- it was installed well before we bought the boat. We've done a fair amount of cruising in US waters (to include doing the Great Loop), and I've never "depickled" the watermaker. We've always been fine with topping off our tanks either at marinas when we can, and using Jerry cans when we can't. The only time I actually gave thought to recommssioning our unit was during the winter we spent in Marathon.

As you've noted, there's a lot of maintenance to keeping a watermaker working properly. Ultimately it'll come down to when -- for YOU -- the hassle of shuttling Jerry cans surmounts the hassle of running a ROWPU.

 

[RichH]

Best is to remove the membrane AND its housing. Build a 4" diameter X 48" length capped PVC pipe assembly into which you put the membrane and its FG housing (metal endcaps removed), pickling solution of potassium meta bisulphite solution (plus a wee bit of glycerine) seal it tight (use a threaded 'clean-out' end cap on one end of the assembly, and store it at home.

Once a year reinstall the membrane and operate the membrane using NON-CHLORINATED water (from an un-chlorinated artesian well source); operating the membrane based on VOLUMETRIC OUTPUT, NOT PRESSURE, and 're-pickle' with metaBisulphite if you re-store for another period of inactivity. Adjust the pressure valve to result in the spec. 'gallons per hour' permeate output instead of 800 psi, etc.
With 99% of the city/municipal sewer systems draining draining RAW untreated sewage into the Chesapeake and all the rivers (NY, PA, VA, MD, WVa) that 'feed' into the bay, it would be more than foolhardy to operate a RO unit in the Chesapeake Bay.

Use this guide for system.membrane maintenance (including 'cleaning', regeneration, and sanitization AND 're-start-up', etc.) of the membrane: FILMTEC Reverse Osmosis Technical Manual

 

[chuck5499]

We are in the Med and no need for a watermaker and we have one. We pickle ours. Once a year we start it up run it for a couple of hours and then repickle. No big deal.

 

[SVAuspicious]

How can I keep a watermarked functional if the boat is on the Bay 100% of the time? After I winterize it I don't see the point de winterizing it. And then the pickling, how can I that if I'm leaving it winterized?

There is nothing magic about the pickling chemicals. Pink anti-freeze used for winterizing IS pickling. You're done. Leave it be.

 

[RichH]

Propylene glycol is well known nutrient for many microorganisms. Exactly why would one want to 'feed' such bacterial etc. contamination inside a 'stored' watermaker?

 

[brokesailor]

I wish it would be as easy as pickling. Winterizing throws in a twist and then when you recommission the boat in the spring you need a source of water to get the antifreeze out. I wonder if putting it in dry layup might be the best option.

 

[sailordave]

WHY would you even consider using Bay water?

 

[brokesailor]

please delete thread

 

[SVAuspicious]

I wish it would be as easy as pickling. Winterizing throws in a twist and then when you recommission the boat in the spring you need a source of water to get the antifreeze out. I wonder if putting it in dry layup might be the best option.

You can dry out the watermaker but the membranes need to be sealed. If you have a vacuum sealer that uses rolls it's easy to seal them with antifreeze or pickling solution inside. Rotate them at least once a week to keep all portions of the membrane saturated.

 

[pdqaltair]

Propylene glycol is well known nutrient for many microorganisms. Exactly why would one want to 'feed' such bacterial etc. contamination inside a 'stored' watermaker?

This is not true when the PG concentration is over 25%. To be safe I would push the concentration to 30%, which will be effectively infection proof. This will require using a mix of -50 and -100 PG.

Dow has done many studies on this subject.

Kind of related to why jams and jellies don't spoil.

 

[SVAuspicious]

This is not true when the PG concentration is over 25%. To be safe I would push the concentration to 30%, which will be effectively infection proof. This will require using a mix of -50 and -100 PG.

Dow has done many studies on this subject.

Kind of related to why jams and jellies don't spoil.

Exactly, and the reason Spectra, Sea Recovery, and my friend Rich Boren of CruiseRO recommend the use of antifreeze for winterization and pickling when storage space is not an issue.