Why Taste Changes and When to Test

If your tap tastes a little different once the snow flies, you’re not imagining it. Winter brings real—often invisible—shifts in groundwater chemistry that private wells draw from. In Connecticut, road salt, snowmelt, and seasonal recharge patterns can subtly change what you taste and, in some cases, what you should test.

Below, we’ll explain the most common winter culprits, what they mean for your health and plumbing, and give you an easy, step‑by‑step testing plan tailored to private well owners.

Why your well water can taste different in winter

1) Road salt finds its way underground

When roads, driveways, and parking lots are salted, the sodium and chloride don’t disappear in March—they dissolve, travel with meltwater, and can seep into shallow groundwater that many private wells use. The most common symptom is a new “salty” or slightly metallic taste. In Connecticut, the Department of Energy & Environmental Protection (DEEP) actively investigates salt‑impacted private wells and notes that late winter/early spring snowmelt can flush accumulated salt into aquifers, making this a vulnerable time for wells.

DEEP and the CT Department of Public Health (DPH) flag 100 mg/L as the state guidance for sodium in private wells and 250 mg/L as the Maximum Contaminant Level (MCL) for chloride—above which water may taste salty and become more corrosive to plumbing.

This isn’t only a Connecticut story. Across the U.S., research shows rising chloride trends from de‑icing practices in urban and suburban waters, which can persist seasonally and over time.

2) Shifts in oxygen and minerals (iron & manganese)

Seasonal recharge and changes in groundwater’s exposure to oxygen can influence how naturally occurring minerals behave. Under lower‑oxygen (more reducing) conditions, iron and manganese dissolve more easily; when that water hits air at your tap, those dissolved forms oxidize, leaving orange‑brown (iron) or black (manganese) particles and a metallic taste. Even when you don’t see particles, your tongue can pick up the taste. While iron is mainly a nuisance, manganese deserves attention at higher levels. EPA’s health advisory for manganese is 0.3 mg/L (with lower aesthetic guidance at 0.05 mg/L). If you’ve noticed new dark staining or a bitter, metallic note this season, put manganese on your test list.

3) Snowmelt can carry microbes to shallow wells

As snow melts, runoff can move bacteria from surface sources (soils, septic systems, animal waste) toward groundwater, especially if a well cap is damaged or the casing is shallow. That’s why public‑health agencies recommend testing—at least annually—for total coliform/E. coli and after weather events or taste/odor changes.

4) “Rotten‑egg” odors are often plumbing or seasonal—not always the aquifer

Hydrogen sulfide (H₂S) can be naturally present in some wells and may fluctuate seasonally. It can also come from sulfur‑reducing bacteria or reactions in water heaters (especially with magnesium anode rods). If the odor is stronger in hot water, start with the heater.

A simple, winter‑smart testing plan for private wells

Think of this as your practical checklist for the season—and beyond.

Test every year (baseline “potability” check)

Run an annual panel for the basics. CDC and EPA recommend, at minimum, total coliform/E. coli, nitrate, pH, and total dissolved solids (TDS). Many Connecticut labs offer a “basic indicators” package that aligns with state guidance.

Add winter/spring priorities if you’re near salted roads, lots, or steep driveways

Include sodium and chloride in late winter or early spring. DEEP specifically advises testing for these in spring (and fall) because snowmelt can spike levels. If you notice a salty taste, test sooner.

Test when something changes

Schedule testing any time you notice a change in taste, color, odor, or clarity; after well, pump, or plumbing work; and after flooding or heavy runoff. Connecticut DPH and EPA list these as key triggers for private wells.

Don’t skip the “once in a while” health screens

Connecticut DPH recommends at least once (and ideally every five years) testing for arsenic, uranium, and radon—all naturally occurring in parts of CT. Test lead at least once, and every 3–5 years if your water is corrosive, since lead can leach from plumbing.

Good timing tip: DPH notes a good time to test is after a heavy period of rain (often spring/fall). If you’re testing for road salt impacts, DEEP suggests spring or fall to catch potential peaks.

What to include on your lab order (Winter edition)

• Bacteria: Total coliform and E. coli (health screen).
• Nitrate/nitrite: Particularly important for infants and during recharge seasons.
• pH & TDS: Track corrosion potential and overall changes.
• Sodium & chloride: To check for road‑salt impacts. CT uses 100 mg/L (sodium guidance) and 250 mg/L (chloride MCL).
• Hardness, iron, manganese: Diagnose taste, staining, and treatment needs; note manganese’s health advisory of 0.3 mg/L.
• Lead (first‑draw & flushed): At least once; repeat every 3–5 years if your water is corrosive.
• Arsenic, uranium, radon: At least once; consider every five years in CT.

If you’re unsure which parameters make sense for your neighborhood, UConn Extension maintains up‑to‑date resources and programs to help Connecticut well owners interpret risks and results.

Is it the water—or your plumbing?

• Salty/metallic taste in winter usually points to sodium/chloride from road salt. Test raw water before any softener or filter to see the true well chemistry.
• Metallic taste with orange/black staining suggests iron/manganese; test both and check pH to choose the right treatment.
• “Rotten‑egg” smell mostly in hot water? Inspect/maintain the water heater (magnesium anode rods can generate H₂S). If odor occurs on cold water too, test for sulfur issues.

What the results mean (plain‑language quick guide)

• Bacteria detected (total coliform/E. coli): Indicates a sanitary vulnerability or fecal contamination pathway; stop drinking the water until addressed (shock chlorination/sanitary fixes), then re‑test.
• High sodium/chloride: Possible road‑salt influence. Besides taste, saltier water can be more corrosive and can increase leaching of metals from plumbing. Consider protection measures and treatment; re‑test in spring/fall to track trends.
• Iron/manganese above guidelines: Aesthetic issues (taste/staining) and, for manganese at higher levels, a health consideration—especially for infants. Oxidation/filtration treatments are effective.
• Lead detected: Typically from plumbing corrosion; address corrosion and use certified point‑of‑use filters for drinking/cooking while you remediate. Test first‑draw and flushed samples.
• Arsenic/uranium/radon present: Naturally occurring in parts of CT; follow DPH/installer guidance on treatment and re‑test schedules.

How Homestead Comfort can help (Since 1989)

We make testing and treatment straightforward:

1. Right‑sized test panel. We’ll help you choose a Connecticut‑appropriate winter panel and coordinate certified lab sampling—raw water (before treatment) and, if needed, post‑treatment—to see the full picture.
2. Clear results, plain language. We translate numbers into next steps aligned with CDC/EPA/CT DPH guidance.
3. Treatment that fits your chemistry. From salt‑smart strategies to iron/manganese oxidation‑filtration and point‑of‑use drinking water systems, we size equipment to your actual results.

Request a water test — We’ll get you on the schedule and walk you through collection and results.

FAQs

Is winter the best time to test? Any time you notice a change is the right time. For road‑salt checks, late winter or spring can catch potential peaks, and Connecticut DPH suggests spring/fall after heavy rains for general testing.

How often should I test overall? At least annually for a basic panel (bacteria, nitrate, pH, TDS), plus targeted tests when conditions change (repairs, flooding, taste/odor). Add one‑time or 5‑year screens for arsenic/uranium/radon and periodic lead testing.

If sodium/chloride are high, is there a health risk? Chloride’s 250 mg/L standard is aesthetic/corrosion‑related. Sodium’s 100 mg/L guidance in CT helps protect people on sodium‑restricted diets and flags potential road‑salt influence. Your clinician can advise on dietary sodium; we can help with treatment and protecting the well.

Can winter increase bacteria in wells? Snowmelt and runoff can transport microbes toward shallow or poorly sealed wells. Annual testing and a wellhead check (cap, casing, grading) are smart winter tasks.

Helpful Connecticut resources

• CT DPH – Private Well Testing: What to test and how often, plus fact sheets on specific contaminants.
• CT DEEP – Road Salt & Private Wells: How and when to test for sodium/chloride; what the numbers mean.
• UConn Extension – Well Testing Programs: Low‑cost testing and education for CT well owners.

Bottom line

Winter can subtly change what’s in your glass. With one smart test—and clear guidance—you can keep your well water tasting great and your family protected all season long. Ready when you are.