Single Malt Yinzer wrote:
- How do I know if I have Chlorine or Chloramine?
- Chlorine removal?
- Chloramine removed?
Chloramine is a disinfectant used by many cities and water districts to sterilize water. It is an alternative to chlorine. The use of chloramine has increased dramatically in recent years due in large part to the fact that it maintains its sterilization capacity longer (less likely than chlorine to degrade or dissipate - it is more stable), and it is less likely to form harmful disinfection by-products like trihalomethanes. It is estimated that close to 30% of municipal water treatment plants now use chloramine instead of chlorine.
Chemically, chloramine is a formed by mixing chlorine and ammonia; however, chloramines actually exist in several different states within treated drinking water, so they are commonly just referred to as "chloramines." Chloramines are weaker disinfectants than free chlorine. Accordingly, larger quantities are often required to achieve the same sterilization effect. There is widespread concern that chloramine, like chlorine, is toxic and could have similar adverse health effects. For this reason, chloramine use is closely regulated. However, a growing number of scientists and health practitioners are sounding the alarm about ingesting even low levels of chlorine and chloramine and showering/bathing in chlorinated or chloramine-treated water.
The problem with chloramines is that, unlike chlorine, they are not adequately removed by traditional activated carbon filters. It is not that standard carbon filters are incapable of removing chloramine, but the contact time required is typically far more than is provided for in most standard residential systems. Specialized catalytic carbon reduces the contact time necessary for satisfactory removal, making it a more practical choice for chloramine treatment.
Single Malt Yinzer wrote:
- How would one turn distilled water into good water for fermentation?
Add brewing salts and adjust the pH. Here:
http://howtobrew.com/book/section-3/und ... adjustment" onclick="window.open(this.href);return false;" rel="nofollow
Single Malt Yinzer wrote:
- Are there specific water profiles that are more amenable to Sugar washes or Whiskey or Brandies?
- How does water content affect fermentation/taste?
Sure.
For example, British bitters are brewed (fermented) with the typical "hard" water common to the islands. And German lagers are brewed with the soft water found in the mountainous regions in deep wells. Both classic beverages are indicative of the water used in their making. The respective mineral content has much to do with the flavors extracted from the grains (and hops) as well as provide catalytic nourishment for the yeast to do its job.
Similarly, the water would affect the fermentation processes and flavors produced in musts and distiller beers. However, minerals won't get carried over through the stillhead as much, although congener production likely would be affected by the ferment conditions. So, water profile may have some impact on your finished spirit although not as significant as other influences, processes for example.
Single Malt Yinzer wrote:
- Can I lookup water profiles for a specific brand of spirit?
Yes, please do.
