Wells are shocked to combat bacterial contamination. Shocking involves introducing a chemical compound directly into the well. There are two major types of well shocking, chlorine shocking and sodium percarbonate shocking. The advantage of shocking is that it provides a quick and inexpensive response to bacterial problems. The disadvantage is that the effects of shocking are temporary and do not prevent the re-contamination of a well at a later date.
The most common type of shocking is chlorine shocking. In this type of shocking, which targets disease causing organisms such as E. Coli, chlorine solution is introduced into the well. (While MacLellan Water Technology uses food grade chlorine solution, grocery store bleach can be used in a pinch.) Water is then run through all water lines until chlorine can be smelled at the tap. The chlorinated water is allowed to sit in the lines for a minimum of four hours. At the end of that time, the chlorine is flushed from the system before any water is consumed.
Wellrific is used to shock wells in response to contamination by nuisance bacteria. Wellrific powder is introduced into the well and washed down with water. The powder is permitted to react with the well water for a period of at least two hours at the end of which time it is flushed from the system before any water is consumed.