Also i have heard you can use tap water if you let it sit for 24 hours to let the chlorine evaporate......the main reason i am asking is that Distilled water is about $1 a gallon, does not seem like much but it adds up. I do not even know if chlorine will evaporate...lol...

I am talking about fermenting,,,,,i have been useing distilled for fermenting and cutting... Seen a video on YouTube and it said to use distilled water for fermenting but never said why.......but good to know it is ok to use tap water....thanks

Chlorine will evaporate out of the water. Because of this most municipalities use chloramine now which will not evaporate, as chooch stated other chem such as fluoride are added. Buy yourself a $100 rodi ( reverse osmosis deionization) unit and create the profile you want. Saves you plenty if you plan to brew ferment distill for awhile

I cant see any reason not to use tap water for ferments, it would have to be pretty foul to come through the distilling process. I agree with good water for blending though, have had cloudy product. a few times now using tap water.

I have heard of folks that use whatever water they can and just boil it, if you have a BOP and a turkey fryer there ya go. Its not a time saver but its a money saver I bet. And when I say boil I dont mean for 5 hours just get it up to a boil and thats good enough. I did that with beer water several times and then decided it just wasn't worth all the extra effort. I live in Fl. and we have the shittiest water going but it seems to be good for likker, once we make a wash we're gonna almost boil it anyway.

been using tap water for years--never an issue

I use tap water for the ferment and distilled for the cuts.

I take 4 gallons of tap water the day before mashing and boil it up, let it cool down overnight, and then use bubble stones for 2 or 3 hours for adding air back in before add my mash. Works for me.

City Water.

Haven't made an oz of likker, made lots of beer. Biggest issue with beer and tap water is chloramines, if your municipality doesn't use them then your great. I made tap water beer for years, when I switched to filtered water is when my beer actually got good. But, like I said, I haven't made an oz of likker so it could all be for mute.

"

Since you're using city water you should be able to request a copy of the water report from your public works department. The report should tell you pretty much everything you need to know.

I use filtered water and plain old tap water from a well. My tap water passes through an ion-exchange filter. My filtered water passes through two additional stages of carbon filtering. For sugar washes I just use the tap water. However, if I do any mashing I use the filtered water and make whatever water adjustments are necessary. Unless you're doing any brewing your filtered water is probably fine ... especially if you already know it works ... if it ain't broke, there's nothing to fix.

If you plan on doing any brewing, then you want to get that water report so you can select an appropriate grain bill for your water. Or as I believe chris mentioned, you can get yourself a nice RO system and ""build"" your water for whatever you want. Here's a pretty good read about water if you're interested in AG:

http://www.howtobrew.com/section3/chapter15.html

I'm fortunate as my water behind the ion-exchange filter has essentially zero hardness ... but since the exchange replaces hardness with salinity, I have to address that with some carbon. Beyond that I have reasonable flexibility when it comes to building the water even without an RO system. I'd love to add an RO system, but I haven't had the time, money, or the need just yet.

--JB"