Thanks to put me on track.
Something must be wrong because I can not access all the postings from my
server (Sympatico).

"J Dixon" > wrote in message
news
> 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)
> > >
> > >
> > >
> >
> >
>
>