"Gammagal" > wrote in message
...
> Hi Ryan,
>
> I also have sulfur in my water. There are a couple of possibilities:
> your well goes throu coal or there is a volatile sulfur releasing
> bacteria that 'flavors' the water. If this is the case, you can pour
> the water into jugs and allow them to sit overnight or for 24 hours
> (cover with a cotton cloth) to offgas the volatile sulfur. You'll
> know after doing that if it has been released. A solid carbon filter
> will remove the sulfur to make your water drinkable.
>
> Anine Grumbles
> Natural-Winemaking.com



I always draw off the tap water and let it stand, loosely covered for 24
hours or more, sometimes 2 days, before using for wine. Here in the UK the
chlorine smell is noticeable when running it off, and I've had much better
results after standing it. I suppose the same thing applies to sulphur
etc..

(As an aside: It's interesting that I tried using bottled spring water a
couple of times, thinking the purer the water, the better - and they really
didn't work at all - the result tasted flat and "dead" somehow. I think
some of the minerals in good tap water are actually beneficial to the
taste.)

Barb UK