I agree with anything Jesus ever did !! Thanks for your reply.I heard Jesus was pretty good at turning water into wine, but the rest of use should stick to using grape juice. That being said, I think 5 gallons of spring water would be a good starting point for making ale, just add some mashed grain.
I will make sure I know what's in it and how much before I use it to start a batch of blackberry wine. Do you think it will be better than just using clorinated tap water ? Our water here I'd always oily looking. "Yuck" I won't even drink it.Now on to the serious stuff.
If you're going to use a bottled spring water to ... lets say, dilute your must, it would be a good idea to have some sort of idea regarding the water's mineral content and alkalinity. Yeast likes and uses calcium for reproduction and it doesn't hurt to add a measured bit of nutrient containing yeast hulls and nitrogen to the mix.
Is there a water profile you can refer to that gives mineral content, pH, and alkalinity? If so, it's a good starting point toward understanding for additions of water to the must - and the same rule holds for making good beer better with the right water.
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