Thanks for the input! I do have and use oxygen-based sanitizer, which I use on all of my carboys and fermentation vessels (anything that will stay in contact for a while), and I’ll sanitize my other equipment while I’m at it. But there are times when I want to rinse a spoon (that had previously been sanitized) and use it again. Sounding like that’s not an issue as long as the tap water is potable.

For the main water in my mead, I use filtered water from my fridge. Takes out the worst of the chlorine and other off flavors, and has worked great so far. I was just nervous because in other things I’ve read, some people insist on spring or distilled water, which seems over the top when you live in a place with drinkable tap water.