Water For Wine Making

Why is distilled water so much better for winemaking?

This is a question we have to answer quite often. Our usual answer is that distilled water is pure and free of chlorine, minerals and other foreign substances. Water from most other sources is not pure and will have an effect on the taste of your finished wine.

There is a common misconception that all bottled water is distilled. This is not true. Most bottled waters on the market are not distilled but are either spring water or filtered tap water. Distilled water goes through a special purifying process that rids it of virtually all impurities. Distilled water is the ideal water for mixing all beverages since it is pure and does not impart any other flavours.

There is one more reason why distilled water is ideal for winemaking. Distilled water is nature’s water. When nature makes water it starts out pure. As this water falls to the earth through our polluted atmosphere it picks up impurities and toxins. It then absorbs minerals and other man-made pollutants as it seeps through the soil. The roots of plants (e.g. grape vines) take up this water from the soil. The minerals from the water are absorbed by the plant and provide nutrients required for new growth. This same water, purified by nature, is the main ingredient found in the juice of a grape. Commercial wine is made by crushing grapes and fermenting the juice. There is no water added in this process. Most home wine makers have to settle for making wine from kits which are most commonly made from grape concentrate. Grape concentrate is made by boiling grape juice which reduces its water content by evaporation. The home winemaker then has to replace this evaporated water. By using distilled water you will be putting back what was removed by evaporation and nothing else, thereby giving you the closest thing to fresh juice.