Hm, metalic and bloodlike. Not typically the flavor elements I look for.
Country wines use variable amounts of water depending on the base fruit. Typically, the juice is diluted with water to bring the acid levels in line, or depending on the winemaker, to increase the yield from the fruit. Apple wine might not use any water, while currant wines (the most popular country wines in Finland) can be over 75% water. You can make currant wines in black, red, white, green, or apparently if using this well water, bloody versions.
Thanks for the advice Martin. I won't count on being able to use the well for brewing if I end up in this house.