bayshine wrote:I started my distilling in the country with rain water and made great booze from the get go :handgestures-thumbupleft:
Then had to move to the city and had to use town water,which I filtered with a basic under sink filter.
At this same time I'd upgraded to a 100lt boiler and for the life of me i couldn't work out why, but my hearts cut wasn't any bigger and sometimes smaller . I fucked around and blamed everything I could including my gear and my ability to run my still. Most other people used town water with good success they said.But I had also noticed all old distilleries were parked up next to good water and also claimed there booze was great because of thier water.
So I went reverse osmosis water only an the difference was incredible, bigger heart cut,better tasting,faster ferments.
I always add calcium carbonate to the wash as I've read that it's good for yeast, and always use dap and some magnesium as well. I don't bother checking or adjusting PH anymore but probably should, because I haven't had a problem and I don't do generations .
Only thing with the RO is that it's slow but I can live with it for now but will get another one or a bigger one down the track :handgestures-thumbupleft:
aussiebrewer wrote:what is the ph of your water bayshine? curious how town water can be so bad over the other side of the desert.
EziTasting wrote:Haha fair enough.
We took a sample of our tap water to the local pool shop for an analysis - low and behold it is alcaline and semi hard! pH was around 8 :scared-eek: but I keep thinking of those Distilliery walk-thrus and thinking it's alright...
Might have to go all Neverfail Springwater (shameless plug for my business!)...
Tell me more about your RO unit... Cost?
Kenster wrote:In Melb there is a shitload of chlorine in the water, some days you can smell it while showering, the missus says thats why i avoid showering.. ha ha
No really, i read somewhere that Vitamin C added to tap water will alter its composition and displace the chlorine, even though standing the water for several days outside (in the sun), will do the trick also. I kind of do this without any real ability to measure anything but figure that it cant hurt. Probably coz i believe what i read. All my washes 'seem' (subjective evaluation only) a bit smoother since i have started doing this. I use rain water sometimes but it seems a lot of stuffing around. I figure a teaspoon of VitC powder in the water a day or two before making up a wash is the go.There is other (Chloramine, i think) in the water also but it is very hard to get rid of.I think, even though the concentrations of chlorine in the water are lowish, it is supposed to impact on the action of the yeast.
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