OK, I have one more question brought around by my last post question. I want to qualify it by stating that I have looked and looked hard but maybe not in the right place.
Is there anything out here or any where else that discusses distilling water? Does it matter? When I first started out in brewing, I had some terrible fails and to make a long story short it turned out to be my well water. I went to RO and using Brewers Friend's water calculator added the salts to turn out a pretty good product. I am now wondering if I am shooting myself in the foot carrying this over into distillation? I have noticed several recipes stating to add gypsum to a mix almost arbitrarily. In the beer world to much gypsum (SO4) can give you the squirts???? Am I adding to my own misery? Does water make that much difference to distilling, particularly in bourbon?
Thanks to everyone who responded to my conversion question!!!!!!
Water????
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