Unsafe water can spread a number of diseases known as “waterborne” infections. Typhoid, cholera, and dysentery are the names of just a few such illnesses. Any water well should be periodically disinfected to prevent the spread of bacterial contamination. Also newly installed or repaired wells should be treated to prevent bacterial growth in the well and plumbing systems.

1) First, make sure the water coming out of the well is running clear. If not, pump water out of the well until it runs clear.

2) Pour one gallon of bleach per every 100 ft of well depth into the well casing. Use a minimum of one-gallon bleach.

3) Connect a hose to a faucet near the well and let it flow into the well casing unit the odor of bleach is apparent. (This could take some time.)

4) Turn off that faucet and open each other faucet, one at a time, in the order that they come from the well.

5) Let the water run from each hot and cold faucet until the odor of bleach is apparent.

6) Flush each commode.

7) Let the water sit over night. Do not drink the chlorinated water.

8) The next morning open faucets to flush the system with fresh water until the odor of chlorine is gone.

9) Do not drain into the septic system. (This may kill beneficial bacteria growing in the septic system.)

Keep in mind, a single disinfection may not be sufficient for certain types of well system. Shallow wells, hand dug, wells in fissured areas or with open cisterns may require a continuous chlorination system to be installed.