Choosing Your Water

[Alphacheese]

Let me know if I am out of line as this topic has been beaten enough or if this post should go under a different section. I think it fits well here because water is literally the first thing you start with when brewing anything. I have searched high and low and have not found a definitive answer to the question of what is "good quality water?" For the sake of this discussion let's assume that no chlorinated, fluoridated, or city water with ANY added chemical will EVER be used to brew with. I would think that that might be a golden water rule of thumb. You wouldn't drink that stuff as just plain water would you? I'd also like to point out that I am a graduate biology student and am very familiar with the biology/chemistry of the brewing/distilling art. The thing about it is, it's a science and not an art to me. Don't get me wrong I do think it is an art, it's just my scientific, analytical nature doesn't allow me to approach it this way. I hold high respect for the ol' timers who know all about real shine but I desire a method to the madness and a scientific explanation to reasoning behind the processes. In essence, I like black and white answers (I know life can't always be this way) to these questions.

First off how important is the quality of water to use in the brewing step? I'm sure for best results you should always use the "best quality water" but we'll cover that later. During the brewing process the yeast need to be happy. Is there going to be a difference in filtered city water, distilled water, well water, and genuine mountain spring water <- not bottled! or even glacier melt water? So long as they have the micronutrients they need and they got their sugar how much of difference in choices of water will it make during the brew? I've heard the Scottish Highlands have some of the world's best water for brewing. I assume because it is untainted by human nasties/pollution/chemicals/etc. Wouldn't any mountain water yield the same effect?

Secondly, what kind of water should be used when tempering the high proof distillate? Say for the example of making vodka and we want it flavorless. I know that as American's we think vodka should be a flavorless spirit but other parts of the world would disagree. Let's say, though, that we want a flavorless spirit. "Good quality" mountain mineral water tastes amazing by itself but my experience is that it imparts different flavors into the spirit after the brewing process. When cutting the alcohol would it be best to use as pure water as possible if one is trying to avoid imparting any additional flavors at this point?

Lastly, what is this "good quality water" we speak of? As previously mentioned we will never use city water, so does that make everything else "good quality?" Is distilled water a good source to use or just acceptable because we know it's clean? I've been experimenting with Nanopure™ water that is ultra filtered and has a higher purity than glass distilled or RO (reverse osmosis) water. I don't have a verdict yet but while I have access to it I'd like to try it out - for tempering that is. It's too costly to use in the brew... or would it be worth it?

[Prairiepiss]

That's a very long post to read. When you are just asking what's the best water. I thought I made long posts.

Diluting final product is easy. Distilled water is the best. Nothing in it. So nothing can precipitate out after diluting.

For fermenting. Not so easy. Best and biggest pita. Distilled water with added water salts to replace the minerals the yeast need. What to add is a different question. But like beer brewing finding what the water makeup is that your favorites distillery uses. You can replicate the water they use. Sounds like something right up your science ally.

Other then that any water will work. If used properly. And everyone will have their own opinion of what to use. Because its what works for them. I do use city tap water. Works great for me. But if I had access to a good well/spring. I would rather use good well/spring water. I would consider good rain water also.

[sunshine1101]

is it worth the effort to distill our own water? i have a well but its slightly sulfuric, i also have city water. i currently use the tap water for my mash but was thinking about taking a few hours to distill a few buckets of water for mash and tempering. i have a 15.5 gallon boiler and my still runs pretty fast, i can collect 3 gallons in about an hour.

[Alphacheese]

is it worth the effort to distill our own water? i have a well but its slightly sulfuric, i also have city water. i currently use the tap water for my mash but was thinking about taking a few hours to distill a few buckets of water for mash and tempering. i have a 15.5 gallon boiler and my still runs pretty fast, i can collect 3 gallons in about an hour.

I've read that electric water distillers use 3.2 kwh to distill 1 gallon water and with a national average of $0.12/kwh that's 38.4 cents a gallon. I don't know what the price would equate to with natural gas or propane but you're still probably saving a few cents per gallon if you're buying distilled water at just under $1 per gallon.

Now consider all the mineral deposits you're going to build up and have to clean out by distilling several gallons of water through your still.

[Prairiepiss]

And to me copper stills make horrible distilled water. Stainless steel works.

Not to mention propane price just shot through the roof.

If you could build a solar water distiller. That didn't cost you anything to run. And make a good clean distilled water. Then I would say it would be worth it. But other then that. Distilled water in a jug from the store is cheap. And a lot easier.

[meatheadinc]

Wow long post !!!!

Most water will work.
I was using natural spring water from my fathers place, then got lazy and now use the town supply.
I have not noticed any real difference in finished products nor fermentation speeds.
I did however notice a difference in mineral build up in my air still. I use the air still to making proofing water, and noticed that the town water created more built up. But hey 2 minutes with ss scrubby and all is well.
Alphacheese made a good point -- stills can be a bitch to clean. Buy an air still for water. There easy to clean.

[Windy City]

I have been interested in this subject for long time for both brewing and distilling. I recently started reading" Water by John Palmer and Colin Kaminsk" its a very informative read and should definitly answer any questions you have on the subject. I also use Beer Smith for my brewing and distilling, there is a water profile tool that helps you dial in your water to whatever profile you are looking for.

I hope this helps
Windy City