That bit about trusting boiling over DIY filters really rings true. I've tinkered with both sand/charcoal filters and store-bought ceramic gravity filters. The homemade ones work in a pinch, but for long-term stored water, nothing beats starting with clean water and a good seal in a food-safe barrel. I use 55-gallon HDPE drums and treat with plain bleach like you mentioned—haven't bothered with the “water preserver” drops since the basic method’s never let me down (plus, cheaper!).
One thing I will say—if the barrels sit outside, even in shade, temperature swings seem to make a difference. I check mine every few months, and never had anything ‘off’ as long as the barrel was tight and I didn’t skimp on cleaning before filling. Taste does change a bit after a year, but that’s usually just a flatness you can fix by aerating when you pour.
Anyone here ever tried those big mylar water storage bags? Wondering if they're worth a shot
