Re: fresh water tanks and hot water heater
Borrowed from Boatfix forum...<br /><br />Fresh Water System Commissioning<br /><br />Fresh water system problems--foul odor or taste--are typically caused by allowing water to stagnate in the system. Although most people think only in terms of the tank, the plumbing is actually the source of most foul water, because the molds, mildew, fungi and bacteria that cause it thrive in damp dark places, not under water. Many peopleand even some boat manufacturersbelieve that keeping the tanks empty reduce the problem, but an empty water tank only provides another damp dark home for those critters. <br /><br />There are all kinds of products sold that claim to keep onboard water fresh, but all thats really necessary is an annual or in especially warm climates, semi-annual re-commissioning of the entire systemtank and plumbing. The following recommendations conform to section 10.8 in the A-1 192 code covering electrical, plumbing, and heating of recreational vehicles. The solution is approved and recommended by competent health officials. It may be used in a new system a used one that has not been used for a period of time, or one that may have been contaminated. <br /><br />Before beginning, turn off hot water heater at the breaker; do not turn it on again until the entire re-commissioning is complete. <br /><br />Icemakers should be left running to allow cleaning out of the water feed line; however the first two buckets of icethe bucket generated during re-commissioning and the first bucketful afterward--should be discarded. <br /><br />1. Prepare a chlorine solution using one gallon of water and 1/2 cup (4 oz) Clorox or Purex household bleach (5% sodium Hypochlorite solution). With tank empty, pour chlorine solution into tank. Use one gallon of solution for each 5 gallons of tank capacity. <br /><br />2. Complete filling of tank with fresh water. Open each faucet and drain **** until air has been released and the entire system is filled. Do not turn off the pump; it must remain on to keep the system pressurized and the solution in the lines <br /><br />3. Allow to stand for at least three hours, but no longer than 24 hours.<br /><br />4 Drain through every faucet on the boat (and if you haven't done this in a while, it's a good idea to remove any diffusion screens from the faucets, because what's likely to come out will clog them). Fill the tank again with fresh water only, drain again through every faucet on the boat. <br /><br />5. To remove excess chlorine taste or odor which might remain, prepare a solution of one quart white vinegar to five gallons water and allow this solution to agitate in tank for several days by vehicle motion. <br /><br />6. Drain tank again through every faucet, and flush the lines again by fill the tank 1/4-1/2 full and again flushing with potable water.