So is using distilled doing a true disservice to the finished mead or is it more of a personal preference? Does it really contribute to the mouthfeel as much as the amount of honey does?
I used distilled in my first batch because it was suggested that I do, not because I read that I should, but I wonder now why it was suggested? Is it because it imparts zero flavor? Hell, if I were going to use the best tasting water, Great Value is up there is up there in just general taste.
But I guess in the end how much does the type of water contribute to flavor when the predominant flavors are honey and whatever you add to it?
Ok, so opinion is devided but it does seem that all booze making seems to benefit from "soft" water. There does seem to be a couple of definitions of "hard" water i.e. general hardness and calcium hardness (around here it calcium that creates the hardness as the water comes through chalk).
Anyway, there's also the old wives tales of minerals being good for you etc, and if its "spring"water it must be ok.
So, the spring water thing ? Is utter bollocks.
The mineral thing does have some limited truth, but people forget that you have to drink a lot of water that contains whatever mineral which is supposed to be good for you before there's any benefit, so that equally scotches that idea.
Now, on the basis that both beer makers and distillers have found the connection between calcium and magnesium salts in the water and a hint of harshness coming through in the finished product, I just use, what I understand to be the softest water I can get easily. Which is reverse osmosis water.
On the idea that I'll be making sure that my batches are properly fed with the appropriate nutrients and energiser to provide for their needs, it seems to work fine.
There's not a huge difference between distilled and RO water.
On the basis of availability, there is no reason why, using the axiom of "if you like the taste of your local supply then its fine" ? Yes I'd go with that as long as its either utility or has been tested as safe.
If nothing else, use of distilled or RO, creates a base to work from as its one less variable to contend with and the maker can focus more on getting the most from the ingredients who's variable nature is unavoidable i.e. the honey and any fruit, spices, etc etc.....
