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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Filtered vs tap water?
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Old 11-13-2012, 03:14 AM   #11
RobertRGeorge
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I can recommend the Moen carbon filter for under-the-sink installation. Filters last about 6 months in a household that uses it for all drinking and brewing purposes. The carbon is supposed to be effective in removing chlorine too.


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Old 11-13-2012, 03:16 AM   #12
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Quote:
Originally Posted by 300RUM View Post
I think the filters I use are .5 micron
The system I had before had two housings, like you linked to, with a different micron rated filter in each. First had larger openings, second smaller. Think I usually went with the 2 micron then .5 micron filters. It was good in the glass (either as water or beer ). The new system I have does an even better job. Plus, the filters are super-easy to change. No tools needed (at all) unlike your system. I actually gave the 'wrench' I had from my system to my mother so she can use it with the filter housings on her RO system. Or rather, so I can since I have to change the filters for her.
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Old 11-13-2012, 05:36 AM   #13
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I use water filtered through the refrigerator for my one-gallon batches. Five gallons will sort of overload the filter...not really supposed to run that much through at a time. It makes awesome drinking water (GE Smartfilter). Because this is going into something I'm taking a lot of time and trouble to make well, I have started changing the filters twice as often per year as is recommended. Won't hurt, that's for sure. So far so good.
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