Noob question about distilled water.

[Krucid]

So i am thinking about trying distilled water to thin out my 100 VG juice. I have never tried it before, but have done some research on the matter. So from what i see most recommend 5-10% water. I am going to get a gallon at my local grocery.

So my questions are do i need to keep this water in the fridge or at room temperature?
Any particular brand i should be on the lookout for or will any do?
Is 5-10% the correct amount to start out with?
Also, does it affect the amount of flavorings i need to use in my batches i mix up?

Sorry for such noob questions, but this is new territory for me. So any and all help, basic, advanced, safety or anything i should know is very much appreciated. Btw you guys rock.

 

[ZaTHRaS]

I use DW @6% in 70vg/30pg, with VG being my precedence so, it replaces some of the PG%. I have not noticed any change in flavor but with that said, YMMV.
Play around with it but, you're on the right track.

I use tanks, if you drip...I wouldn't bother with it.

 

[Lost]

Any particular brand i should be on the lookout for or will any do?

Absolutely anything. You'll end up with 1000 times more than you need. Distilled water is good in irons because there are no minerals.

So my questions are do i need to keep this water in the fridge or at room temperature?

Interesting question. I've never done side-by-side tests, but logic states that you should put some in a glass jar/bottle with a decent lid/cap and refrigerate it. If it's sealed good enough, freezing might work too; never tried it. (Only concern would be odors.)

It might be worth pointing out that you can make your own distilled water easily, if you only need smaller amounts. Bring water to a boil in a pot that has a lid on it. Turn off the stove and let the pot/lid sit for a while. When you remove the lid, tilt it over a clean glass to collect the water.

I make a lot of pasta in stock pots. When the water boils and I remove the lid to add the pasta, it's amazing how much condensation from the bottom of the lid spills onto the stove. That's all distilled water.

 

[OldMadScientist]

I use 10% distilled water. I should probably keep the gallon jug refrigerated, but I don't.

There's nothing in distilled water to source or feed any bacteria or other nasties . . . until you open it.