Tap water

[bcvwines]

I have already made wine with tap water before as im sure most have. However, i still don't fully understand how exactly the chlorine doesn't affect the growth of the yeast.

 

[jbullard1]

If you leave your must lightly covered before pitching the yeast the chlorine will evaporate in a few hours
This happens while we are waiting on the pectin enzymes to do their little job

 

[Wade E]

k-meta usually neutralizes most chlorine.

 

[bcvwines]

Chlorine does evaporate within around 24 hours. However very few areas still use chlorine, they stabilize with ammonia to form chloramine which does not evaporate. K-meta would be the answer if you are right wade.

thanks though, im just curious.