How to make your own distilled water
Is it safe to consume distilled water?
Although distilled water is totally safe to drink, it does have the disadvantage of removing all of the beneficial minerals found in tap water, such as calcium and magnesium. As a result, using distilled water as your regular drinking water is not suggested, and you may notice that it lacks flavour.
You should also pick your distilled water storage container wisely. The absence of nutrients in distilled water might lead it to leak substances from the container it’s stored in. Most containers will suffice if you want to utilise the water right away, but for long-term storage, glass or high-quality stainless steel is recommended.
How to make your own distilled water
I don’t want to get too scientific here, but this excites me. Water will be used in all three of its states: solid, liquid, and gas.
The basic idea is that you heat water (liquid), convert it to water vapour (gas), and then collect the condensation using ice (solid). It’s like going back to middle school science class. Your kitchen is likely to have everything you require. A large pot, a large pot lid, a small pot, water, ice, and oven gloves for handling hot cookware are all required.
All of this science takes time to complete, so plan accordingly. I started with 8 cups of water in the big saucepan in my example below. I had generated around 1 1/4 cup of distilled water after an hour. It would take around 13 hours of distillation time to replicate a gallon jug from the store.
If you follow these instructions, you should achieve close to 100% yield, but whatever amount of distilled water you end up with, make sure you add enough water to avoid boiling empty pots at the conclusion of the operation, which might harm some cookware.
- Fill the big pot halfway with water and set it over a stovetop flame. Then, within the larger pot, insert the smaller pot. The smaller pot should float on top of the water at this stage. Airflow is essential for moving water vapour inside the huge pot. Make sure there’s plenty of it in the smaller pot, both on the edges and between it and the larger pot’s top.
- Next, set the burner to a temperature that is between medium and medium-high. I made a conscious effort to avoid boiling the water and instead keep the temperature at a constant simmer, at between 180 and 200 degrees Fahrenheit. A greater temperature will not result in a better yield, but it will warm up the cold side of the lid faster and make general equipment handling more difficult.
- After turning on the stove, set the huge pot’s cover upside-down. The centre of the lid is normally taller than the borders. The condensed distilled water will drip down to the centre of the lid and into the smaller pot when the lid is flipped. After you’ve completed all of this, go to your ice machine (or tray) and fill the top of the inverted lid with ice. The condensation process will be accelerated by the temperature differential on both sides of the lid.
- Now is the time to sit back and wait. Within an hour, I had to refresh the ice supply twice, once at the half-hour mark and again after 45 minutes. This is why you’ll need oven mitts: that lid will be quite hot! When dumping the now-hot melted ice, proceed with caution.
- Any water that has trickled into the smaller pot has been distilled at this point. In this time, I was able to produce around a cup and a quarter of distilled water.
Remember that while distilling your own water is simple (and enjoyable! ), the absence of nutrients makes it a poor choice for regular drinking water. However, if you’re stranded at home and need it for a gadget or simply want to keep your fish healthy, you probably have the resources to produce it yourself.
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