Clay amphorae have been used for some 6-7000 years for the transport and storage of liquid and food. These amphora are not only beautifully proportioned and finished, but they transform the quality, aroma and taste of tap water. They are supplied with either a British willow wooden cover or a cork bung.
Tests on our amphora have shown that they do purify, detoxify, condition and energize tap water. These classically styled amphorae have been made to order by a fourth generation potter in Spain in red terracotta. Spain has a tradition of making amphora since the Roman times. You will need to provide your own bowl, or fully glazed plant saucer or dish to stand it in.
NEW: Our 2L Amphora. Roughly the size of an A4 sheet of paper, this handy little amphora is idea for use in the work place, for small kitchens and camping.
Amphora Conditioned Water Test Results
Our preliminary laboratory tests on water which has been conditioned in our traditional clay amphora overnight are back with exciting results.
1/ Water conditioned in our amphorae overnight (8 hours) is 100% potable i.e. there is no migration of undesirable elements from the body of the pot into the water. Please don’t just use any old clay pot for conditioning your water – some clays contain fungicides, others leach heavy metals and fluorides or contaminants from the firing process.
Massively Reduces Nitrates
2/ Where the average Nitrate level in our tap water is 27.2mg/l. Water purified in our pots showed a level of just 4mg/l Nitrates. Many of the nitrates in the water comes from fertilizer run-off. Ammonia, Arsenic were also reduced in our purified water.
3/ On average my tap water is pH 7. Water which had been conditioned in the amphora overnight showed an increase in alkalinity to pH 7.8. Scientifically minded customers will know that the pH scale is logarithmic, and so this represents a large increase. Alkaline water is much better for us.
4/ Bacterial colony counts were also reduced. Water from the tap should be free of the bacteria, however colonies do appear over time. On average my tap water forms 1 colony of bacteria at 22 degrees Celsius over 3 days and 3 colonies at 37 degrees Celsius over 2 days. Water conditioned in the amphora overnight showed less than 1 colony at on days 2 and 3. Water conditioned in the clay amphora show none of the following bacteria at all: Coliforms, Eschererichia coli, Enterococci or Sulphite reducing Clostridia. WHO recommends that filtered and chlorinated water is purified in clay pots in Africa to eliminate chloride resistant bacteria, but they leave it in the pot for 2 days. If you think that you have bacteria in your tap water you should boil it and contact your water board. I have included the WHO recommendations just so you can see that water conditioned in the clay amphora pass all of the microbiological tests with flying colours.
Increases Electrolytes in Water
5/ The amphora conditioned water is more energetic – the conditioned water saw a rise in conductivity from 698 to 742 uS/cm. The result indicates that the conditioned water is richer in electrolytes, even after being sent in a plastic sample jar through the post.
Cools Water, Improves Taste, Texture and Aroma
6/ Amphora purified water tastes clean, refreshing, pure and cool. We are planning to commission more detailed tests. Whether you see these amphorae as purely functional or as showy decorative urns, they always look gorgeous and they are suited both modern and historical settings. When the pot is filled to the base of the neck, the water is contained within the egg shaped belly of the pot. The egg shape is the ideal flow form for the circulation of liquids in nature.
Ordering your Amphora
Price includes UK mainland carriage. I am sorry, I will not be able to fulfill non-Mainland, European or Rest of the World orders for this amphora for this price. Please email if you are off the UK mainland and I will obtain a shipping quote for you. Sizes and capacities are approximate.
How to Use Your Amphora to Improve your Drinking Water
Preparing your pot for use. Make sure that you have chosen a sturdy waterproof plant saucer, glazed on both sides, or a sturdy glazed bowl on which to stand the amphora – These pots are fired to retain some permeability to aid in water cooling and the pot may condense water from the air on the outside. The bowl will catch all the drips and keep your floor or work surface dry.
Find an ideal location for your amphora: Out of direct sunlight, with good currents of fresh air circulation. If there is too much direct light, the pot will go green, if the air is too damp and stagnant, the pot could develop mildew on the outside. By finding the ideal location, the need to clean the pot is reduced and the pot produces better water. We keep our next to the sink in the kitchen on a wooden counter. The pot will fit on a kitchen counter, under the wall cupboard if they are built to standard heights.
Then fill the pot with water and leave it standing for several days, changing the water once or twice a day. After a few days or up to one week, the water will have no aroma and it will have a clear fresh taste. Now your amphora is ready to use.
Fill the pot with water and allow it to purify, condition and energize over 8 hours or longer depending on the quality of your tap water.
We invite you to conduct ‘blind’ taste/aroma/texture tests with your friends between freshly drawn tap, or tap water purified through other means and the water which you have conditioned in your amphora! Each time you refill the pot, empty out any water which has accumulated in the bowl or saucer.
Check the amphora daily to make sure that there is no algae or mildew growth on the outside of the pot. Periodically the pot will need cleaning as residues will accumulate on the outside of the amphora. Other than rinsing with water, the pot should never be cleaned on the inside. The inside of the pot is self cleaning. Pots which are designed in Africa to purify and store drinking water are designed so that you can’t get a hand or ladle inside them and this is exactly what the World Health Organization (WHO) recommends. This way the interior of the pot can remain bacteria free.
A Video about the Amphora
To Clean the Pot
Try to work out when your pot needs cleaning before it really needs to be cleaned. If the pot has accumulated deposits on the outside, or if any algae or mildew is present, you will need to clean your amphora. It will vary with your water quality, the weather, how you heat your house, where your pot is kept etc.
Empty the pot, and rinse the inside with fresh water. Scrub the outside of the pot with homemade soap nut liquid If there are lots of limescale deposits, you can fortify the soapnut liquid with the addition of clear vinegar. Soap takes time to work you can cut down on scrubbing by leaving the soap to work for longer. Soap can only work while it is wet! Rinse the pot and if possible dry it completely in the sunshine in a secure location. Put the cover on it so nothing nests in it! Make sure the pot can not be blown over or knocked over by animals. It is best not to leave it out overnight. The amphora is now clean and ready for reuse.
The pots do appreciate consideration and good care. In return it will happily provide you with up to many liters of purified water per day – well apart the odd day, when you are cleaning it! Please try not to drop your pot, bash it into a tap, knock it over; please keep up a good cleaning schedule and it could outlive you!
How to Lift the Pot
The 7L amphora weighs about 12kg when filled to the base of the neck. The amphora conditions the water better when it is filled to the base of the neck. The 4L amphora is much lighter and easier to handle when filling and pouring. The 2L amphora is very easy to handle and empty and dry it weighs just over 1.5kg. If you are unsure about your strength I would suggest choosing the smaller pot.
Hold both arms (handles) when lifting the pot and setting it down and use a balanced and controlled stance at all times. Do not hold the pot by the mouth.
Take the pot off its saucer, place the pot back on the work surface and tip the pot keeping the edge of the base in contact with the counter top. I tip the pot in this way over the sink to avoid spillage and so that you can ‘lean’ the pot over in this way with a minimum of effort.
To pour from the pot at waist height, rest the belly of the pot on you hip. I always pour form the pot over my sink, in case of spillage. Support the neck of the amphora with one hand and use the other hand to hold your jug or kettle. By swiveling, rotating or raising the hip you will be able to lower the neck of the pot and allow the water to flow out. Remember the outside of the pot is wet, so I wouldn’t do this if I was wearing clothing which could be stained by water.
The 25L amphora is mainly used by home brewers to de-chlorinate and purify the water used in the brew liquor. I keep the 25L amphora on the ground. To fill these large amphora, I keep the pot on the ground and fill it up with several large saucepans of water. To pour the water out, I hold the right pot handle with my left hand, tilt the pot to the left and use the right hand to lift the pot from the base.
Enjoy purifying your tap water. Even more, enjoy drink fresh tasting, cool, detoxified and energized water.
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If you are not in the UK and would like one of these huge amphora, please email us first – we need to make sure we have the right packaging on hand before you place your order.
Our test was conducted on water which had been conditioned in the amphora for 8 hours. So you will be able to re-fill each amphora 2-3 times per day.
Can I use water purified in this amphora to brew kefir and kombucha?
Yes, save your self the trouble of lugging bottles of water back from the super market. Just fill up your pot and leave the water to purify overnight. You can use it for kefir production, kombucha nurture, home brewing, fermentation brines, making detox teas, herbal infusions and a superior cup of tea!
Any Special Tips on Water Purification for Home Brewers?
Be aware that the amphora will also cool the water. So do check the temperature before using it, to make sure it is in the range of your yeast. Or add the water straight onto the fruit and wait for it to achieve the right temperature before you add the yeast.