maintaining potability in vacation cabin
How long can the water go unused before I have to worry about stagnation?
This particular cabin has municiple water, so it’s chlorinated. If we don’t use it for a couple months, is it enough to run the water for a while on arrival to flush things out?
Replies
Not to hijack your thread, but I have the same question regarding bottled water (such as the 5 gallon Poland Spring container that sits in a dispenser).
ya know...I was thinking the same thing..lol..really. There's a spring up the road ...hence Cold Spring Harbor...that people fill water jugs up and I usually fill up 5-6 of em and got to wondering about that...
PS...bring some water jugs next time you visit
http://WWW.CLIFFORDRENOVATIONS.COM
have the same question regarding bottled water
Asked the water people after a situation with the bottle of water in the cooler at work the other day. Their answer was, in short--it's good until it tastes bad.
Exposed surface can be a key, so a smaller bottle with less surface area may "sit" for longer. Or not. I'm surmising here. But, I do have some direct experience in toting my potable water about and living in systems with limited potable water replenished by evaporative condensation.
Now, OP can probably address the water quality issues at a cabin by just brewing some iced tea and or coffee, and running the showers on arrival. The water in the pipes will be exposed to very little air with the taps closed. Now, a drained system, that might want for a bit more "wash through."
Occupational hazard of my occupation not being around (sorry Bubba)
The acceptable storage time would probably depend upon how sterile the water was to start with, how much organic material was in the water for the "bugs" to feed on, and the type of container in which the water is stored. Whether the taste remains acceptable over time is another matter. The following is from: http://waltonfeed.com/self/water.html
(Don't know anything about the web site except it popped up on Google and seemed to agree with what I have heard previously, except that I have no experience or knowledge of the purifying product "Ion" that he recommends and which I have not included here): "Culinary water (tap water) is what is usually stored for long term storage. If you have a clean, opaque container where the light cannot get through and your water is bacteria-free when you store it you probably don't need to treat it further. Under these conditions the water actually gets more pure as it is stored. However, for most of us there is no guarantee that our culinary water is bacteria-free and most of us prefer to treat our water in some way as a precaution as we store it. Several methods have traditionally been used to purify water for long term water storage: 1. Two percent Tincture of Iodine -- To use this add 12 drops per gallon of water. Note: pregnant or nursing women or people with thyroid problems should not drink water with iodine.
2. Chlorine Bleach -- Household bleach can also be used. This should contain a 5.25% solution of sodium hypochlorite without soap additives or phosphates. Use 1/8 teaspoon (about 5-8 drops) per gallon of water. Most of us have used one of these methods to treat our water over the years. Both are inexpensive and are effective methods of killing bacteria. I have always preferred the iodine method myself. The one drawback, however, is that both may have negative health effects if used for long periods of time. ...Studies show that if water is bacteria-free and is stored in clean containers it will stay safe for several years. It is a good idea, however, to periodically check your water for purity and taste. And every few years it's a good idea to change it. One of the things that affects the taste of water is it "going flat". This occurs because of the oxidation that takes place as it sits. You can improve the taste by pouring the water back and fourth between containers to aerate it or by beating it with a hand egg beater. You also may want to store some flavorings such as fruit drink powders, kool-aid, etc. to add to your water if you find the taste objectionable. One of the other benefits of Ion is the oxygen remains suspended maintaining its good taste for much longer periods of time.