parrothead
Junior
- Joined
- Dec 13, 2011
- Messages
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What's best spring water or just regular tap water? {maybe boil it first}
What's best spring water or just regular tap water? {maybe boil it first}
What's your concern about the water? Microbes or minerals/lack of minerals (leading to failed fermentation)? Boiling would certainly take care of them, but there may be other yucks in there that might not be best for your wine.
Another 'solution' would be to use kits that require no water addition or only use fresh grapes. That avoids the issue altogether.
There are many concerns about water, from microbes to minerals and fluoride to other additives. Of course some wine makers have well water, which adds to the potential problems.
I don't believe boiling takes care of additive issues. For example, iron in water is not lost through boiling.
My water here in Alabama tastes like wine. It works very well.
I am Jealous. I wish my water in Ohio tasted like wine. Then again after awhile it does taste like wine after I have added it to my wine kits. I do have reverse osmosis filtering system that I use. It works quite well.My water here in Alabama tastes like wine. It works very well.
When you use water to reduce your acid ensure you add the proper amount of sugar to it to bring it up to the same sg as your must.Thanks for that
I knew Calcium Carbonate did this - but can leave a chalky taste if too much is used, also potassium bicarbonate, but using water to lower acid is a new one for me
This is a great site
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