Still Water 500ml Recipe

Choose water source

Select clean, potable water: either filtered spring water, commercially supplied bottled water, or properly treated municipal tap water that meets local drinking-water standards.

Filter (if needed)

If using tap water or untreated source, pass the water through a quality carbon or sediment filter to remove chlorine, sediment, and off-flavors. Aim for clear, odorless water.

Optional pasteurization

For added safety when using non-municipal sources, heat the water to a rolling boil for 1 minute (longer at high altitude), then cool to room temperature before bottling.

Sanitize bottle and cap

Clean the bottle and cap with hot, soapy water, rinse thoroughly, then sanitize by rinsing with a food-grade sanitizer solution or boiling small glass bottles and caps for 2–5 minutes. Allow to air dry on a clean surface.

Fill bottle

Place the bottle on a clean surface. Pour or dispense 500 ml of the prepared water into the bottle, leaving a small headspace (about 1–2 cm) to allow for thermal expansion if chilled or frozen later.

Seal

Immediately cap the bottle with the sanitized cap, ensuring a tight seal to prevent contamination. If using a tamper-evident seal, apply according to the manufacturer's instructions.

Optional finish

If adding a light flavor note, drop in a thin lemon slice or a single mint sprig before sealing. These are strictly optional and will change the product from 'still water' to lightly flavored water.

Label and store

Label the bottle with contents and date bottled (optional). Store sealed bottles upright in a cool, dark place away from chemicals, strong odors, and direct sunlight. Consume within a reasonable timeframe: commercially bottled water often has a best-by date, but for home-bottled water consume within 6–12 months if stored properly; once opened, refrigerate and consume within 2–3 days for best quality.