Water for wine kit's

[Honk]

It's a long time since I made any wine but stocks are getting low and I need to take a break from beer brewing to top up the red wine supply.
Just had a beaverdale merlot kit delivered, done this before and it was great but can't remember what water I used.

Options are either use tap water, I normally brew with this treated with a Camden tablet and its fine but it gets a full boil when beer brewing and won't when making wine.

Boiled tap water, I could boil this tonight then make up tomorrow once it's cooled

Tesco's ashbeck water, I could buy this on way home tomorrow and make up kit tomorrow.

What's the advice from the regular wine brewers?, it's a 23 litre kit and I don't need to rush it. I've done nice red wines before but the whites I've made haven't quite been up to par, but these were done in the early days and I suspect that water used and lack of temperature control were the cause

 

[Chippy_Tea]

If your water is drinkable use that i have never paid for water that doesn't come out of my tap.

 

[Honk]

Took Chippys advice and used tap water, pretty sure that's what I used previously, if I get round to doing another white wine kit then will try using bottled water.

 

[cushyno]

There must be something in this.

Getting the right water must apply to grape as well as grain. I spent many a year trying to produce hedgerow wines and even kits and often ended up with a metallic or appley tasting wine. With hindsight I now know that pH is important with beer and so is removal of Chlorine. Wouldn't that also be the case with wine?

With hindsight some of the best wines I made were with boiled water so I assume that means the chlorine has gone and hardness reduced. Some of the most astringent wines were made from plain tap water and crushed fruit.

It's a gut feel assumption, but I reckon water chemistry has a lot to do with quality of wine.

 

[Chippy_Tea]

I believe chlorine can ruin beer I have never had a problem using tap water in wine.

 

[110ben]

I always use tap water but i live in Scotland and the water is excellent. With white and rose wines i always ferment right out and then back sweeten with up to 15gms of normal sugar syrup.
Before the sweetening process the whites can taste very acidy if that is a word. Sorry if i am preaching to the converted. I never need to sweeten reds though and my current favourite is the CC merlot.