Ideas are like eggs. You need to break a few to get results.
The question about whether or not the vacuum sealer is essential is still an interesting one. I believe the use of the vacuum sealer in the process more uniformly breaks the gel apart and by using the bag as the initial squeezing device we get pressure from all sides. It also contains the ingredients so that several clarifications may be compressed in succession with less mess and overall clean up of dishes. Still, Dave's tests and results show that the sealer is not necessary. It does provide convenience and functionality to the procedure. What is even more exciting is Dave's need to work with alcohol in his pursuit of perfect drinks. His adaptation of the clarification to infused alcohol is brilliant and something which every bartender today should be now testing and refining.