i tasted chlorine in my water before, i told my friends to drink it and they said they tasted it aswell, the i drop kicked the bottle of water into the ditch.
Many years ago, I worked in a store that sold ingredients for making homemade wine, etc. and they told us to tell customers to pour tap water into a carboy or large container and let it sit over night, without a bung or cork and the chlorine would dissipate over several hours. That way the water would be clearer for wine making and stirring it briskly would put oxygen back into the water.
@fntime The sulfites are not added to the wine until almost a month after the first stage (almost a month after the yeast is added). So the wine mixture is ok for a month without extras to kill any bacteria. I would expect that at some stage along the line that the alcohol kills some of the bacteria as would vinegar when pickling foods. My children had "toddlers diarrhea" only to find after numerous doctor visits that they both had a chlorine sensitivity (as I do) Well water cured both of them.
i tasted chlorine in my water before, i told my friends to drink it and they said they tasted it aswell, the i drop kicked the bottle of water into the ditch.
ihateslideshows 10 months ago
@ihateslideshows Which then got into the water cycle & back into someone else's water. Swift move jack. (' *,)
HarlequinJitsu 1 month ago
Many years ago, I worked in a store that sold ingredients for making homemade wine, etc. and they told us to tell customers to pour tap water into a carboy or large container and let it sit over night, without a bung or cork and the chlorine would dissipate over several hours. That way the water would be clearer for wine making and stirring it briskly would put oxygen back into the water.
2661960 1 year ago
@2661960 Don't you add sulfites to wine to protect against a bacterial
infection?
Also when you brew beer, you boil the wort, the beer before its
fermented with yeast, for about 30 minutes, which usually rids
the beer of chlorine.
f
fntime 9 months ago
@fntime The sulfites are not added to the wine until almost a month after the first stage (almost a month after the yeast is added). So the wine mixture is ok for a month without extras to kill any bacteria. I would expect that at some stage along the line that the alcohol kills some of the bacteria as would vinegar when pickling foods. My children had "toddlers diarrhea" only to find after numerous doctor visits that they both had a chlorine sensitivity (as I do) Well water cured both of them.
2661960 9 months ago
i think u can put an air pump int he water and if u let it bubble for like 24 hrs most of the chlorine should be removed......so they say...
jackstitty 2 years ago