try keeping your holding vessel at 100-102C during your depositing process. I could see the 1000 working for this, but you’re gonna want to put some kind of lid (that seals but doesn’t seal so well you create vacuum, which will fuck up the check valve action) on the reservoir otherwise that top layer will solidify and you’ll have loss/ a giant gummy to scrape out of a really hot vessel at the end.
I think the ball valve fitted to the outlet of the hose could work well too. I’m guessing that your deposit volume is less than or equal to 2mL since you’re trying this in the first place, if you’re trying to go over 2mL, I would definitely try the ball valve. you could probably attach a hose barb fitting to the end of it to give yourself a bit more precision, since you’d want the ball valve to have a similar aperture to the feed hose.
Either way you should have a couple kettles of boiling water on hand at the end of the process to immediately run through the system, or a lot of time on your hands to clean afterwards. solid pectin is a bitch and a half but lots of hot water really immediately helps a lot.
what ph were you running?
I think the confusion comes from motor oil companies.
and again i can say… I KNOW THIS TECHNIQUE! and it will not work out!
you can clearly see whos working with gelatine only here 
this here sounds more like pectin!
yesterday ill gave it another try with completely different pectin,
pouring was fine and all good , but now the opposite happens it just wont set
and is still pretty VISCID ( @cosolvent 
)
im still waiting for the food ph meter , should come tomorrow. so i dont know exactly on which
ph levels i was.
today i will try another 2x runs with small changes and will report then.
so far from the old pectin recipe its going better but the too fast solidifying is still a big thing…
all i can say is it definetly depends on which pectin is used and theres plenty varieties of it , especially here in europe
Im not sure how my ph meter measures in viscous material but litmus paper should be accurate.
is a special one for foods with a sharp tip not that typical “glass” tip like for measuring water ph levels
the paper he posted was a preview I think, those recipes were like16 or 17 and they gave exact ratios. buy the full paper
so what ph are you shooting for for and what texture do you expect?
the paper mentions turkish delights which are bery loose and may not be shelf stable.Im gonna market the hell out of those to my assyrians
thats what i need to know , which ph level would be recommended for creating textures that typical gummy bears have for example , a gelatine like texture , not too hard.
i also achieved this texture already but the too short pouring time was the issue , it was not even 1 minute after it started to solidify.
and yes turkish delights are not the thing im looking for 
i think we only could see the preview of that research. there were other recipes and if you pay for to see it please share with me LOL. They were describing from a loose donut filling to a jelloish I think but you have to pay or be a student to see the rest
I have seen a membe on here with a pectin gummy but???
I rant easily but it sounds specifically ph, thats what the paper mentions, it also says something about retardant salts? to prevent early gelling?
the salts u need or dont need to use depends on which pectin u take.
let us know your results, like when you measure it what was the current fast setting ph, and let us know if you get it fixed.
Maybe a confectionery funnel with a heater, but gummies are probably too small.
The funnel heating device has been designed to facilitate the depositing of hot masses (hard candies, caramel, gummies, fondant, …) with a hand funnel
Good pectin info here, but about jelly/jam
thanks , doesnt even look like a bad idea
im already measuring BRIX all the time but didnt do it for PH.
Ill give it a few more trys and will report then
Honestly pH is something we’ve never even checked. I’d assume it would be pretty damn acidic cause most my ingredients are just that, safe to assume the fruit purees are as well
you can certainly assume that you know…doesn’t mean you’d be correct.
re: that paper you were linked upthread…
@thumper: grok Sci-Hub?
https://sci-hub.st/https://doi.org/10.1533/9781845695873.274