I'll try you guys on for size and tip my hat to the Bros for being so lenient on cider and wine posts here. The two wine recipes that I have call to add water to top off the rest of a gallon. I've posted on homebrewtalk and I've done extensive google searches for water profiles on wine. I haven't found anything. I'm planning on making a couple gallons of cherry wine and a couple gallons of plum wine. I've got everything I need--I have everything but a water profile for the wines. I'd assume that most fruit wine will take a similar water profile and I'm leaning towards a soft water profile. I'll start with RO and probably add a little calcium back into it for a touch of hardness. Any thoughts for those who make wine?
I think the reason you're not finding much info is because it doesn't have a great affect on the outcome. This, of course, assumes the water doesn't have a strong flavor on its own. If I were making fruit wine, and needed to top off with water, I'd just use store bought spring water. Just my .02.
hmm...yeah would guess that soft water would be more ideal, maybe add some CaCl (?) as I would think you would want sulfate levels low. Probably would keep an eye on pH though if your bicarbonate levels are very low when adding acid blend.
I have made wine as long as I have made beer and honestly have never considered the water. When I need water, I just use bottled spring water, as much for the convenience of measuring and carrying as for anything else. I would think the since you aren't boiling and there are fewer chemical reactions than the beer making process, that the chemistry of the water would matter less.
Thanks for the tips. I'll probably just go with the RO that I use for brewing. It tastes neutral and like it would work well.
