- May 10, 2018
- 100
- 277
Ok just my opinion, do what you want. I'm just adding my opinion as to how I make mine. Clorinations kills, jmho!I'm sorry but I am having a very hard time understand your post especially your 1st sentence.
Are you stating that fermentation only lasts week? Some sauces are ferment for years. Ordinary run of the mill Tabasco the peppers mash is fermented for up to 5 years??
As for the water distilled is okay as is anything potable and preferably non-chlorinated. Honestly chlorinated potable water is probably okay as there typically isn't of it to kill off all the Lactobacilli. Just like in wine making if the water if the water is safe to drink and you like the taste its fine to use.
Just google.So step 8 I promote the use of non-chlorinated water in my 1st post. Yes chlorine kills off bacteria but typically it is not enough to do at or near a 100% kill rate in potable water. Copper pipe in a water system also goes as long way in inhibiting bacterial growth. Having made wine for years using tap water with chlorine and spring water w/o I have had noticed no difference as far as fermentation start, strength or duration goes.
I am still curious as to the crux of the rest of your 1st reply.
No, it isn't potable water but it's good for the gardens.
Rain harvesting formula: One inch of rain on one square foot of impermeable surface will produce 0.6 gallons of water. That can add up fast when you count up the square feet on a roof. Once you invest in the barrel etc. it can pay off vs. buying water for the gardens.