I figure a very important part of the wine kit is the water you use in your kits I would like to know what water and how you filter or not filter your water .. All of my water is filtered before I mix it in my kits .That might be the reson I can get my whites so clear ..I really dont know..Any opinions?
WineXpert Filtered Water
- Thread starter bmorosco
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If you have good drinking water from your tap that is all you need to make good wine. I have made it both ways, with the bottled spring water and tap water and could no difference at all so to buy the bottled water if you have good tap water is just an unnecessary added expense to your wine
Waldo said:
I have a filter on my tap and use this to add water ..The wine tastes great so I think im ok..Just wanted to see what everyone else was doing. Waldo sounds like you have been making wine for a while so I think if you use tap water it should be fine for everyone else and like you said spend the money you spend on springwater on something else.....
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smurfe
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Waldo is correct, tap water is fine if it suits you to drink. I wouldn't use it if it had a strong chlorine smell or any other off odor, but if it don't, use it. I use a combo of well water and spring water. I will add a disclaimer that you probably ought to get your well water tested before using it or use an in-line filter.
Where I used to live we had city water and I used it all the time with no issues. Iuse hot water (well water) where we live nowfrom the spigot to rinse my juice bag out and then I use water from our spring water cooler thing to top the must up. I use the spring water basically because the temperature of it. By the time I add the hot water from rinsing the bag out and the cold water from our water cooler I usually have a must with a temperature of 70 degrees F. I am then able to immediately pitch my yeast and get it all going.
Smurfe
Where I used to live we had city water and I used it all the time with no issues. Iuse hot water (well water) where we live nowfrom the spigot to rinse my juice bag out and then I use water from our spring water cooler thing to top the must up. I use the spring water basically because the temperature of it. By the time I add the hot water from rinsing the bag out and the cold water from our water cooler I usually have a must with a temperature of 70 degrees F. I am then able to immediately pitch my yeast and get it all going.
Smurfe
PeterZ
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The sulfite will neutralize any chlorine in the water, converting it to harmless Cl- ion. Since C-Brite is actually a chlorine releasing compound (that's why it works as a sterilizer), I rinse everything down with a sulfite solution after sterilizing.
Chlorine in the wine will have the same effect as oxygen. Both are oxidizers.
Chlorine in the wine will have the same effect as oxygen. Both are oxidizers.
Raspberry.....Just sounded real Good and I have all the stuff I need ..I think I bought a PH meter and 0-32% ATC Portable Brix Refractometer so just waiting for those items before I start then I will throw it together..I recieved George's package with all the chemicals I need so I should be starting it this week..
redwineleo
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bmorosco: the very first kit I did i used my tap water. Unfortunately I forgot that we have a water softener. Even worse, I was starting a WE Selection Estate Cab...somewhat costly. I went ahead and finished it to bottling. Well, it's got about 18 months on it now and while it has great aroma, the flavor is just not there. The lack of minerals, etc. really knocked it out. I open a bottle every month to see if anything has changed, but no luck. I'm trying to figure out what to do with it now. Cooking maybe??? All of my other kits I have started I have used either tap water from a faucet that is pre-water softener, or as others do...spring water from WalMart. Live and learn.
smurfe
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redwineleo said:
You might use it for a top off wine for other red kits as well as cooking. I made a Vintners Reserve Cab kit that is OK and drinkable but lacks what the higher end kits present. I use this wine for topping off my red kits. I have a VR Pinot Grigio batch I top off my whites with. Just an idea.
Smurfe
smurfe
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wadewade said:What a shame, 2 wines huh!
Oh, I can still drink them, and do.It was just a cheaper alternative to topping up over buying a commercial wine or using water. The Pinot Grigio was the first kit I ever made. I didn't rack real good and got some sediment in it plus I didn't do a perfect job of de-gassing. It tastes pretty good though. Like I said, the VR cab was a little thin for my liking but again, it is a much lower cost alternative for topping up my reds and if you look at it, I am still drinking it! Just in varied doses.
Smurfe
