Spring or tap water

[Richy]

Hi guys, just a quick question here:

I hear alot of guys talk about using spring or filtered water for there distilling, now i live in the north east and we dont have many springs near my home nor would i trust them to be honest.

so am i ok to use tap water or am i going to have to try get hold of one of these 18.9 liter bottles that go on the top of water dispensers in offices, i dont fancy spending about £15 on 25l of water.

[billmcc]

Ive used tap water for wash from day one but i dilute with filtered water if you were that bothered tesco do 2 ltr still water for 17p =£2.21 13 bottles
Cheers

[Richy]

Thanks matey just wanted to be sure. ill grab some tonight after work because im ready to dilute tonight

[chill]

I use tap water run through a Britta filter. It really depends on the taste and mineral content of your local tap water.

Chuck

[Phantom]

Well I've learned a bit about the various differences of certification, dissolved solids and other seemingly trivial stuff.

So I make my wash initially with local tap water, but I double distill, the first run being let down to less than 40% ABV with reverse osmosis (RO) water, then redistill and that, in turn, is let back down to 40% again with RO water before carbon filtering.

It gives me nice, flavourless neutrals that mix well with essence flavourings - RO water is about £3.50 per 25 litres from the local aquarium shop (no minerals) & its sold as less than 50 ppm but tests have always shown its below 20 ppm TDS.

[Frank]

Re ferments and low wines, I use collected rainwater (from my watertanks) esp. because I can....I live in the Australian bush etc
For post-spirit run dilution (both maturation and bottling) I use purchased, commercially available demineralised water.

For consideration... IMHO, the point is about what 'extras' come from your tap (in excess of the basic H2O) and can they be safely added to your distillation process/spirit. The answer lies in your own analysis re 'tap' water where you live (esp. if it is treatment plant-sourced) and what safety margins can be applied to same in reference to the ABV% of your post-dilution spirit/ finished product.

[scarecrow]

I use tap water for the ferments.
When I dilute for aging and bottling, I use Pureau water from the supermarket. On a side by side test, it does make a positive difference. It tastes cleaner and slightly sweeter and softer.

scarecrow

[Almanac]

It's one of those things where there's no right or wrong - just personal taste

AM

[Phantom]

It's one of those things where there's no right or wrong - just personal taste

AM

Not quite correct there Aidan. You will get a result with any water but it should be "soft" water for best results. If its hard water, especially calcium hardness, calcium and or magnesium salts can give a harshness to the distillate that isnt so good.

Plus with so called "spring" water, within the EU, there's a tech/location requirement for it to be called that. While its use as a term is less fixed elsewhere.

[Almanac]

+1 on that P

I tend to forget that not everyone has ready access to soft water and I suppose I just take it for granted now.

AM

[Admiral Toad]

I bought a cheap online filter off e bay for about 20 quid dead easy to fit and fast enough so I use the water for ferments and diluting including for final product should run for 6 months before a new cartridge is needed so economical too