If I'm not mistaken distilled water is really only a no-no for mashing grains due to the lower 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.
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?
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