Distilled Water
- Thread starter tully72
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No, none at all.
I use tap water, but it really doesn't matter if the water tastes good.
I use tap water, but it really doesn't matter if the water tastes good.
If I'm not mistaken distilled water is really only a no-no for mashing grains due to the lower (EDIT: higher) pH. It should be fine for Welches.
Not really- you can use distilled water for a mash as well. Often, brewers will add a little bit of calcium via gypsum or calcium chloride to help with flocculation and yeast health, but it's not even strictly necessary. Distilled water is fine, and is fine for winemaking.
That's good to know as I just installed an RO system in my house today.
good for you! I finally bought one about a year ago myself, because I got tired of hauling water from the store. I have great tasting tap water, but it was too high in bicarbonate to use undiluted for many beers so I finally bought an RO system myself.
But I still use tap water for my wines anyway!
TedLarsen
Well-Known Member
I do have to say, I always -- beer, wine, or mead -- boil my tap water to de-chlorinate it. Any issues with that?
And/or is it necessary?
And/or is it necessary?
WilliamSlayer
Well-Known Member
If the chlorine is noticeable to your palate, then yup, boiling your water to off gas the chlorine is not a bad idea. But that's the only time I do it. I brew in several different places, one of which is a city with noticeably chlorinated water.
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