bernardsmith
Well-Known Member
Trying to repair my ignorance: in wine making, I won't use my municipal water - although it tastes fine for drinking, making coffee, baking and cooking - because it does contain chlorine. I use spring water. But when it comes to making a wash for distilling spirits, how critical is it that the water be chlorine free, assuming that yeast have no problem with the municipality's processes for ensuring the water is pathogen free? Will chloro-phenols be present in the spirit if the distillation uses the equivalent of a small pot still? Thoughts? Thanks