Want the gold standard? First, pre-filter through a cloth to remove grit. Then boil it to kill germs, or use SODIS if you’ve got sun. Finally, let it cool and filter again through charcoal (from a fire, crushed) to remove taste. Bam—clean, delicious water.
You can even get fancy: store your purified water in a clean, dark container with a wide mouth. That’s amateur victory right there. And you did it.
