Water Requirements for Mash

Water Requirements for Mash

The quality of the distillate depends on water by more than half. Many beginners may think that choosing water is not complicated, just pour any available water. However, experienced distillers approach this process with great responsibility, paying attention not only to the temperature but also to the quality of the water itself. Otherwise, the mash may not ferment, or the taste of the final product may be unpleasantly surprising.

Boiling and Distillation

I recommend using only raw and non-distilled water. During boiling, water loses oxygen, which is necessary for yeast at the initial stage of fermentation to accumulate biomass. Initially, yeast bacteria multiply actively, and after oxygen is depleted, they start converting sugar into alcohol. In turn, distillation removes almost all necessary microelements from water, which, apart from sugar, are the nutrients for beneficial microorganisms.

The water for the mash should be spring water (from a well) or tap water. Letting the water stand does not provide a 100% effect, but it significantly reduces the content of harmful substances in the water. Water should be allowed to stand for at least 6-7 hours, and after that, carefully drain the bottom third using a silicone tube, and the remaining 2/3 can be used for the mash.

Using bottled water is a good option. Additionally, water can be purified by passing it through special filters.

And most importantly, water for dilution (mixing distillate with water to the desired strength) – here the water must be perfect! If you use tap water for the mash, it's better to buy bottled water for this stage because poor-quality water will ruin everything.

Water Temperature for Mash

Yeast is added to water heated to 20-30°C. The optimal temperature for the mash is considered to be 23-28°C, which should be constantly maintained. At lower temperatures, fermentation slows down, and if it drops to 18°C and below, it can stop altogether. Therefore, in the cold season, it is often necessary to heat the mash with aquarium heaters or other devices.

In excessively heated water (above 30°C), most yeast bacteria die before they can be beneficial. During active fermentation, the temperature of the mash increases by several degrees on its own (relevant for containers with a volume of 20 liters or more), so sometimes it is necessary to cool the mash.