I am preparing to do a vacuum distillation and am unsure exactly how to manage the vacuum. The vacuum pump I have is a two-stage rotary vane pump which is capable of 250 microns or lower. It has a triple inlet, one 1/4", 3/8" and 1/2".
My glassware is typical distillation glassware including a Graham condenser and a vacuum takeoff joint that connects between the condenser and the receiver.
My concern is that if I apply too much vacuum that it will cause a glass implosion. Is this not a concern and I can just operate the vacuum pump freely, or do I need to take special steps to limit the degree of vacuum?
I watched a YouTube video of a guy doing a vacuum distillation and I noticed that he did not use a capillary bubbler. Under what circumstances can the bubbler be dispensed with?
Another concern is the need for a manometer. I have read that I need to use a closed-end manometer (very expensive) to measure the pressure in a vacuum distillation. Why can't I use a normal vacuum gauge? Also, if I am doing an azeotropic separation such as a water-ethanol separation, is it critical I monitor the pressure? I am assuming it is.