Denis,
They are not talking about using the water to add to wine such as in a
kit. The thread is referring to test samples being diluted with distilled
water so as to not alter the PH level. The point was made that you could
adjust the ph on any water to the standard before testing.... HTH
John Dixon
"Denis Marier" wrote in message
...
I have missed all of this tread. My mother use do drink distilled water
purchased at the pharmacy for medical reason
The word distilled water is interesting. Why use distilled water to make
wine or beer?
Unless the distilled water is reconstituted its value is next to nothing.
The distilled water sold in store is of unknown origin. So adding some
chemical to it without knowing what in it at the first place is not a good
practice. In recent market survey it was learned that bottle water is not
controlled and may contain anything from treated municipal water to
mineral
water. Should the water supply be contaminated one will be better served
by
buying certified reconstituted water recommended by the local wine kit
store
or club.

"frederick ploegman" wrote in message
...

"Louise Gagnon" wrote in message
...
Are you guys saying that if I bring my PH to 3.4 by adding Tartaric
acid,
I
will have the right acidity?
Louise)


Hi Louise

Yup - That's about it. You can tinker with the TA all you like so long
as you don't allow the pH to drift outside the "acceptable" range.
Which is why Clyde (et al - including myself) seldom take TA readings
and rely on taste instead. HTH

Frederick
South Central PA ;o)