Some thoughts on water from a de-clutched mind.
The majority of water consumed in the US is well water. Chances are your municipal water is well water. Municipalities treat their water with chlorine and flouride, both known carcinogens. Excesses of both are undesirable.
Bottled water is just what it says it is, water in a bottle. There are no nubile blond maidens, standing beneath a mountainwaterfall with a muslin cloth filter collecting this water. In fact, most of it comes from municipal water sources. The testing done on bottled water varies greatly, with much of it being untested. Some studies have found levels of arsenic in som bottled water exceeding those standards for tap water. Buy only from a reputable source, better yet, bottle your own.
Water is colorless, odorless, and tasteless. As such, it doesn't "taste" to good. Minerals, particularly lime, add the flavor to desirable drinking water. Flat water, that is non-aerified water, does not taste well either. That is why well water will taste better than municipal water. It interacts with air in the well and contains small amounts of it. Municipal water, in storage, loses air and so, tastes flat. That's why you have aeraters on your sink faucets!
Water for uses other than direct drinking is better the more pure it is. Distilled water, or RO water, will make a superior cup of coffee. Most houses send un-softened water to the kitchen sink (if you have a softner). Try using softened water, from the bathroom sink or tub, for your coffee water and see the difference. You'll think you just upgraded your brand of coffee.
Pure water is the universal solvent. RO water approaches 99% pure. The closer you start to pure water, the easier the RO's job is. Softened water will have the majority of the minerals removed from it and so the RO will not have to deal with them. Longevity of the RO's membranes is gained. If you are using an RO, or producing pure water-which distilled is not, you should be carefull how you plumb your system. Use only plastic tyubing designed for the RO job as well as plastic fixtures. Pure water will eat away copper and all other metals, leaching them in to the water.
Water in tanks. Circulation, if possible, is a great aid. Bacteria does not like to form in mioving water. In static water it can grow prolificly. Chlorine or ozone are the only practical treatments for keeping tankage sanitary, unless usage and replenishment are high. A minimum amount of chlorine should be used, it can be removed with a charcoal filter. The best way to minimize the amount of chlorine is to adjust the pH of the water. The chemistry is not involved. Most drinking water has minerals in it, if you can fill with softened water-do it, and those minerals make the water alkaline. Alkalinity inhibits the oxidation performed by chlorine, and it's the oxidation that kills the bacteria. (same as with an ozonater) If the water is slightly acidic, with a pH of 7 or a high 6, the chlorine is much more effective at sanitizing and less is needed. Bleach, or sodium hypochlorite, is the best sanitizer. Use of calcium hypochlorite, ie...swimming pool sanitizer, aggravates the alkalinity issue and so, does not produce as much "free chlorine". How do you adjust pH? Simple. Pick up some pH test strips from your swimming pool supplier-Walmart has 'em, too. If your water is alkaline, with a pH over 7.2, you can get it to slightly acidic by adding white vinegar. One gallon, per hundred gallons of water, will reduce the pH by about 1 point. Experiment and test with the strips. Once you are in the high sixes you'll find that you do not need very much bleech to keep your water clean and sweet.
Circulating your water, especially with contact to fresh air, will keep it fresh and sweet as well. Depending on power supply this may or may not be practicable.
Tankage can impart unpleasant odors to water. Plastic of certain types is most noticeable. I have no experience with fiberglas tank storage, I'd think it would be quite good. Steel, including stainless, with impart a tin like taste.
Regular thorough flush outs of tankage and piping systems will go a long way to keeping the water carried in them fresh and in the best possible condition. Remember that bacteria needs standing, or static, water to grow. Bacteria will grow through your lines. If you are washing up food, say chicken, and touch your faucet spigot with your hand, you are imparting bacteria to the water line. Left standing, it will grow back through the line to your tankage. Wiping down with a bleach soaked cloth will go a long way to minimizing this problem. It is recommended that sinks and such have an air gap on their drain so that there is no physical contact between waste water and the fresh water supply.
Chlorination followed by charcoal filtration produces a better tasting product than boiling. If good quality fresh water is available it is not at all a bad idea to pump out your tankage and refill with fresh. Circulation, more than anything, will keep your tank and it's water clean and fresh.
“Scientists are people who build the Brooklyn Bridge and then buy it.”
Wm. F. Buckley, Jr.