Used to reduce flat or chemical aftertaste in water that has been chlorinated, purified with chemicals, or stored long-term in sealed containers.
Sodium bicarbonate (baking soda) can help neutralize the unpleasant taste often found in survival water supplies treated with calcium hypochlorite, chlorine bleach, iodine, or other purification methods. It also restores mild alkalinity to water that has gone slightly acidic or stale over time. This makes drinking stored water more palatable and encourages better hydration in field or off-grid conditions.
Ingredients
- Sodium bicarbonate (baking soda)
- Clean, treated or stored water
- Optional: small stir rod or container for mixing
How to Use It
- Add a small pinch (1/16 to ⅛ teaspoon) of baking soda per quart (32 oz) of treated or stored water
- Stir until fully dissolved
- Taste and adjust slightly as needed (do not overuse—too much will give water a salty or alkaline flavor)
- Ideal for water treated with bleach, calcium hypochlorite, iodine, or that has been sealed for weeks or months
Warnings
- Do not add baking soda before chemical purification—always treat water first
- Use only clean, potable water for consumption—this is for taste improvement only, not disinfection
- Avoid excessive amounts; high concentrations may alter pH or cause mild laxative effect
Storage & Shelf Life
- Store baking soda in a sealed, dry container
- Shelf life is indefinite when uncontaminated
- Keep a small, labeled container with water treatment supplies for field use
When to Use It
- After purifying water with chlorine, iodine, or calcium hypochlorite
- When water has a flat, stale, or chemical taste from long-term storage
- To improve hydration compliance, especially with children or those reluctant to drink treated water
- As part of a water prep routine in bug-out bags, camp kitchens, or homestead systems