Wine Making Information

Question: What is the best way to treat tap water when i'm using it for wine making?

(Posted by: Jason on 2010-01-23 14:28:50)

For example should I filter it then boil it and if I need to boil it, for how long?

Posted by: old know all on 2010-01-23, 14:38:09

Yes, filter it using a Britax or similar filter. That takes out the chlorine that would otherwise make the wine go cloudy. Then boil it - you don't need to boil it for long, just make sure it's boiling hard. That gets rid of any calcium sulphate (temporary hardness) that tends to spoil the taste of the wine as well as killing off any microbes the chlorine missed. The calcium carbonate (permanent hardness) can stay in - it tends to make wines less tart.

Posted by: Randy on 2010-01-23, 14:47:22

DUde, if you are adding water that means you are using a concetrate. Please use whole juice. Or press the grapes yourself.

Posted by: Guru on 2010-01-23, 16:03:31

Concentrates are perfectly fine, don't worry. Boiling it for 10 minutes then letting it could down should be fine. Or you can just use campden tablets to sanitize it. (Available in any winemaker supplies store.)

Posted by: MarkOffy on 2010-01-25, 11:54:34

I used to just draw the water the day before I needed it, and let it stand, the chlorine would flash off