Home Distiller

Where do most of you get your water? I only have tap water. Seems this would be the case for lots of people but I can't find any discussion about it. Can I just distill my water then it'll be useable? Thanks for any help.

You can use your tap water to ferment in. If it is chlorinated, simply fill your boiler and bring it to a simmer...that will liberate the chlorine. Then let it cool to the temperature you need to brew with.

For tempering high proof liquor, go to the grocery store and buy a gallon of distilled water. For tempering, I recommend only using distilled or reverse osmosis filtered water. Definitely don't use tap water straight from the tap, or you'll be back asking about the "cloud" in your spirits.
ss

edit-added additional reading on subject: http://homedistiller.org/forum/viewtopi ... =3&t=63175

Thanks, I guess I missed that about simmering somewhere.. I could also just let it sit a few days couldn't I? I was thinking i'd have to distill it for some reason.

All I ever use is plain old tap water for everything... Very few people have water so bad that you can't use it for fermentation and dilution... If it tastes good it should work just fine... In these modern times some folks overthink absolutely everything...

I pump mine right out of the pond.Same for the cooling water.

pointhunter75 wrote:Thanks, I guess I missed that about simmering somewhere.. I could also just let it sit a few days couldn't I? I was thinking i'd have to distill it for some reason.

Folks have also said that you can leave it out in the sunshine and the chlorine will dissipate.... so yes.

Thanks again everybody. I do have a pond also, might get a fish flavored whiskey. Lol

pointhunter75 wrote:Thanks again everybody. I do have a pond also, might get a fish flavored whiskey.

Not advisable for tempering though....can you imagine the smell of your whiskey?

Also, I would suppose that a fish pond would have plenty of microbes in it which could thrive in a high sugar environment. Hence, unfiltered (at least) it likely wouldn't be optimum for fermentation either. I'm just sayin'.
ss

still_stirrin wrote:

pointhunter75 wrote:Thanks again everybody. I do have a pond also, might get a fish flavored whiskey.

Not advisable for tempering though....can you imagine the smell of your whiskey?

Also, I would suppose that a fish pond would have plenty of microbes in it which could thrive in a high sugar environment. Hence, unfiltered (at least) it likely wouldn't be optimum for fermentation either. I'm just sayin'.
ss

Yuck...!!! No pond or lake water for me...!!! I used to live along the outlet of a local lake and if I had used that water I could have bottled the fermented wash and sold it for $2 a bottle as Fish Fuck Chuck...!!! I couldn't even open my windows most of the warmer months...

Lol yeah no fish water. I'll stick to tap water and simmer it.

I just use tap, no simmering, no standing, just good old tap water. Have not had any problems yet.

Bigbob wrote:I just use tap, no simmering, no standing, just good old tap water. Have not had any problems yet.

I Thought that was a no no and wouldn't work due to the chlorine.

Been doing this for two years now, no problems so far.

rad14701 wrote:

still_stirrin wrote:

pointhunter75 wrote:Thanks again everybody. I do have a pond also, might get a fish flavored whiskey.

Not advisable for tempering though....can you imagine the smell of your whiskey?

Also, I would suppose that a fish pond would have plenty of microbes in it which could thrive in a high sugar environment. Hence, unfiltered (at least) it likely wouldn't be optimum for fermentation either. I'm just sayin'.
ss

Yuck...!!! No pond or lake water for me...!!! I used to live along the outlet of a local lake and if I had used that water I could have bottled the fermented wash and sold it for $2 a bottle as Fish Fuck Chuck...!!! I couldn't even open my windows most of the warmer months...

Our's is tested safe for drinking and the same mountain spring that feeds it goes to our drinking water cistern. The pond in our case is merely a catch basin.

Bigbob wrote:I just use tap, no simmering, no standing, just good old tap water. Have not had any problems yet.

I concur
I feel most folks are overthinking it

^^ 100% - Tap water with no treatment. Just for clarity, I use hot water which might make a difference

rad14701 wrote:Yuck...!!! No pond or lake water for me...!!! I used to live along the outlet of a local lake and if I had used that water I could have bottled the fermented wash and sold it for $2 a bottle as Fish Fuck Chuck...

Sounds like material for the quote section

Unless you are in an older part of Flint MI I reckon ya tap water will be fine for fermenting, nice water for tempering is always a good idea.

I'm really shocked by this. I Thought it was in the what not to use section and I've been told not to use it. Popcorn even says it on his documentary. Lol I love that popcorn documentary!!!

Great topic.
We live in Snohomish WA and have access to an artesian well in Lynnwood.
We have our emergency water stash from that source as well as several jugs standing by to make wine, beer or booze as needed.
I'm currently making a batch of Muscato using water from another artesian well- that is not avail to the public but is one of the best springs in the state.
I only have 5gallons of that water.
In the end, as mentioned, letting tap sit out will get rid of the chlorine.
Enjoy your project.

Been working with pools most of my young life. You would be amazed how fast a hot sunny day will deplete our pools of chlorine. In my opinion leave it in sun light for 3 to 4 days. Hell seen a pool run out of chlorine in two days from 110°F weather.

Sent from my LG-H900 using Tapatalk

Thanks for the info

I guess now I confused. I've always read and been told how important water is, (like NY pizza is the best because of the water) even distilleries say the water that flows through limestone is the best for bourbon. I've been buying at Walmart for .68 per gallon. I'm going to try it with a sugar wash. But does it mater what color the container is to set it out side. White, clear, blue. Is plastic ok, how about temp as long as is doesn't freeze.

Doc Holliday wrote:I guess now I confused. I've always read and been told how important water is, (like NY pizza is the best because of the water) even distilleries say the water that flows through limestone is the best for bourbon. I've been buying at Walmart for .68 per gallon. I'm going to try it with a sugar wash. But does it mater what color the container is to set it out side. White, clear, blue. Is plastic ok, how about temp as long as is doesn't freeze.

Commercial distilleries, and even some of the old moonshiners, make mention of several concepts that "supposedly" make their spirits better than everyone elses - including water... However, over the years there have been many successful distilleries that use municipal water and they are just as competitive in the market as those swearing by their choice of water... Marketing 101...!!! Make mention often those things you feel, or at least want the masses to think, sets you apart from the competition...

I'm going to get some 5 gal plastic water jugs and fill to top. Do they need to be air tight or coffee filter and rubber band? Starting to get into 40-30 here is that to cold to be out side. I can leave inside in front of widows if that works. I think while I have one started I can refill and when it's done water should be good to go.

Doc Holliday wrote:...I can leave inside in front of widows if that works...

Don't know if widows will help you with your water....but maybe.

That's the question. Will sunlight threw window still work. Or just put it out in the cold

The real Doc Holliday must have left a few widows in his wake

(and yes, take lid off, use coffee filter and band and let the water breathe)

Simplest way that I have found for de chlorinating water is to simple put an airstone and aquarium air pump in it and let it run for a day. Most of the time I just keep some barrels full of water and when I need it it is ready. Just a reminder, you don't want to use distilled water for your mash as all the minerals and nutrients have been taken out. Use it for tempering only.

Ty. Going to start doing this. I also red sweetfeed whisky post. I like it. Want to try that one also. Thinking about changing my yeast from Fleshmans bread yeast to superstart distillers yeast. What are your thoughts about that.