When I use water from my home tap. I aerate it for a full 24 hours before use to get all the chlorine out Just this step alone has made the ferment of my mashes more predictable. I am now doing some mashes using well water from a place high up in the mountains that is pretty much all granite . It has a little lower starting PH than city water and a sweeter flavor. It comes across in the distilled spirit as a smoother finished product. I can only assume it is the lack of any chemical additions and the higher mineral content. The ferments are also a bit more steady. The city water ferments start out hard and fast then slow down. The well water ferments start out a little slower and are a bit more steady throughout the ferment. There is a natural hot springs about 30 miles from my home and I am thinking about going up there to get some of that water to see how it works. If I can ever figure out how to get to this other spot , there is a spring squirting straight out from the side of a granite mountain , problem is there is about 100 feet of fast river to cross to get to it. Just looking for some others experience and results.
Effects of water on the mash
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corene1
- HD Distilling Goddess
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Effects of water on the mash
I know this is the recipe development forum , but water makes up the biggest component of a wash or mash. I am curious about what others do for water and what effects did it have on the flavor of the final product.
When I use water from my home tap. I aerate it for a full 24 hours before use to get all the chlorine out Just this step alone has made the ferment of my mashes more predictable. I am now doing some mashes using well water from a place high up in the mountains that is pretty much all granite . It has a little lower starting PH than city water and a sweeter flavor. It comes across in the distilled spirit as a smoother finished product. I can only assume it is the lack of any chemical additions and the higher mineral content. The ferments are also a bit more steady. The city water ferments start out hard and fast then slow down. The well water ferments start out a little slower and are a bit more steady throughout the ferment. There is a natural hot springs about 30 miles from my home and I am thinking about going up there to get some of that water to see how it works. If I can ever figure out how to get to this other spot , there is a spring squirting straight out from the side of a granite mountain , problem is there is about 100 feet of fast river to cross to get to it. Just looking for some others experience and results.
When I use water from my home tap. I aerate it for a full 24 hours before use to get all the chlorine out Just this step alone has made the ferment of my mashes more predictable. I am now doing some mashes using well water from a place high up in the mountains that is pretty much all granite . It has a little lower starting PH than city water and a sweeter flavor. It comes across in the distilled spirit as a smoother finished product. I can only assume it is the lack of any chemical additions and the higher mineral content. The ferments are also a bit more steady. The city water ferments start out hard and fast then slow down. The well water ferments start out a little slower and are a bit more steady throughout the ferment. There is a natural hot springs about 30 miles from my home and I am thinking about going up there to get some of that water to see how it works. If I can ever figure out how to get to this other spot , there is a spring squirting straight out from the side of a granite mountain , problem is there is about 100 feet of fast river to cross to get to it. Just looking for some others experience and results.
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jedneck
- Master of Distillation
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Re: Effects of water on the mash
I have always used tap water. But it comes from a Mountian spring rite above my house. Never had it tested so I don't know the make up but it is some of the best tasting water I've tasted.
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
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S-Cackalacky
- retired
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Re: Effects of water on the mash
I think water is a major big variable in any wash. I have well water. In the house it goes through a conditioner (no salt tank) and it seems to work well for me. I can't say much about taste comparison, because it's all I've ever used. I do sometimes pull water straight from the well. It has some hydrogen sulfide (rotten egg smell). I draw it off into 5 gallon buckets and let it sit for a day like you do for chlorine in city water and it clears the smell away. It works just as well as the water that goes through the conditioner. The bedrock in my area is mostly limestone, so I'm sure the PH is fairly high. I've never used anything like gypsum or calcium carbonate, but most always add some lemon juice to lower it a bit. But, even at that, I'm only guessing.
Every new member should read this before doing anything else:
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Windy City
- Distiller
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Re: Effects of water on the mash
Hey Corene
Check this link out, everything you ever wanted to know about water in a pretty easy to learn format.
http://homedistiller.org/forum/viewtopi ... =1&t=51526
Check this link out, everything you ever wanted to know about water in a pretty easy to learn format.
http://homedistiller.org/forum/viewtopi ... =1&t=51526
The liver is evil and must be punished
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Re: Effects of water on the mash
This subject was on my research list, glad you posted it. I have very hard tap water here and it just doesn't taste too good and wondered if anyone filtered it prior or does distilling get rid of most of that? I'll check out the link for now.
Re: Effects of water on the mash
How about a rain barrel - collect water of the roof. For bourbon it gets boiled anyway to cook the corn.
A good time to try a roller ramp shot... never tried that.
A good time to try a roller ramp shot... never tried that.
Re: Effects of water on the mash
I believe Mash Rookie was collecting rainwater before he stopped distilling. I am lucky as I have an artisian well that has always tested well and our family has used it as our main source of water for 33 years. We irrigate our lawn and garden from water at the lake that we pump into a sprinkler system.youngonce wrote:How about a rain barrel - collect water of the roof. For bourbon it gets boiled anyway to cook the corn.
A good time to try a roller ramp shot... never tried that.
Re: Effects of water on the mash
You mean you can stop distilling?
Why would anyone do that?
I am actually thinking about switching to roof water - what do I have to lose.. Only thing is that the tap water is hot so I have a head start on getting it boiling.. roof water is cold as it is cold outside. But at least no fluoride or chlorine.
Why would anyone do that?
I am actually thinking about switching to roof water - what do I have to lose.. Only thing is that the tap water is hot so I have a head start on getting it boiling.. roof water is cold as it is cold outside. But at least no fluoride or chlorine.
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jedneck
- Master of Distillation
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- Location: drive to the sticks, hang a right past the sticks amd go a couple more miles.
Re: Effects of water on the mash
Mash Rookie is currently fighting Als. Hope all is well MR.youngonce wrote:You mean you can stop distilling?
Why would anyone do that?
I am actually thinking about switching to roof water - what do I have to lose.. Only thing is that the tap water is hot so I have a head start on getting it boiling.. roof water is cold as it is cold outside. But at least no fluoride or chlorine.
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
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bearriver
- Master of Distillation
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- Joined: Fri Nov 22, 2013 10:17 pm
- Location: Western Washington
Re: Effects of water on the mash
John Palmer the author of "How to Brew" has an eintire book out on this subject. I still haven't finished it yet, but I strongly recommend any AG brewers look into it. http://www.amazon.com/Water-Comprehensi ... 0937381993" onclick="window.open(this.href);return false;" rel="nofollow
Eventually we all run out of road... Blessed be our time spent here.youngonce wrote:
Why would anyone do that?