Home Distiller

I have question. What kind of water you fellas using ? Spring, faucet, creek, drinking, distilled, or doesn’t it matter. Thanks in advance.

I use well water with a ph of 6.5

Rain water from roof.

City tap water from an underground aquifer. Ph is 6.8 and tastes great from the tap.

I use tap water it's worked good on my all grains tho I use spring water

tap water from the local municipality... when they pay the water supplier. sometime i have to get from my neighbor's borehole.

For those that use tap water: Do you do something to get rid of the chlorine? Why or why not and how?

Twoeyedfish wrote: ↑Wed Dec 09, 2020 7:46 am For those that use tap water: Do you do something to get rid of the chlorine? Why or why not and how?

I let my tap water sit in the boiler, and buckets to gas off the chlorine at least overnight. My city water really doesn't have a discernable smell off the tap, so I figure on overnight airing is adequate.

I used water from a spring near the shop. Dug it out about 20+ years ago, but still need to plumb it in and run it to the shop.

I use municipal water and add a little less than a 1/4 tsp in 6.5 gal of potassium metabisulfite ( campden tablet)..

Mars

StillerBoy wrote: ↑Wed Dec 09, 2020 2:05 pm I use municipal water and add a little less than a 1/4 tsp in 6.5 gal of potassium metabisulfite ( campden tablet)..

Mars

I know we've had this discussion about the tabs before but do you use too much ever and what happens if you do and is it necessary or what do you benefit from it

Well water, I live in the mountains

Durhommer wrote: ↑Wed Dec 09, 2020 2:55 pm I know we've had this discussion about the tabs before but do you use too much ever

No to the question.. and I haven't experience overdosing so I can't speak on it..
Wasn't using it some yrs back, I would air it overnight.. got fed up of doing it, so I switch..
And here the info I base my usage on..
http://www.highwoodsbrewing.com/removin ... -water.php

Mars

I use RO water and a handful of crushed oyster shells for making likker. It's worked fine for whiskey, rum and sugar heads so far.

RO water for making wine from those cheapo juice concentrate kits.

Charcoal filtered tap water for beer.

Some of each for making mead.

It's something I always wanted to experiment with when I was making beer but never got around to it. Starting out with RO and building different profiles for different beers etc...

I use city tap water with a 3 stage tankless water filtration system. The tap water itself is good, but I like the idea of the filtration system to start with as clean of water as possible. Then adjust PH / hardness accordingly if necessary based on what I'm making.

How much water per kg of mash do you use? 1kg to 7L?

I am a newbie planning to start a gin production, maybe this is not the right forum section but it has relation to type of water, so I would ask should I use tap water for maceration or better to use distilled water before running spirit run? Just to mention, I am bypassing mash process and goes directly to maceration process with ethanol 96% + botanicals + water before spirit run. In that term, should I use tap or distilled water? I am afraid if I use tap water (which is drinkable) for maceration process, it would impact taste as this is treated municipal water, or I might be wrong? I heard that for maceration I can use tap water, but I want to hear more opinions...