Every harvest I'm pretty good at planning somewhat ahead and having everything needed. Except distilled water. End up using plain old tap water. Very rarely have distilled water on hand when something calls for it. 5+ years of wine making with several batches both each fall and spring harvest I have maybe had distilled water for two or three batches at best. But it doesn't seem to affect processes and wine. And yet it kills me when instructions on products call for it and once again I don't have it.