This research empirically investigated on how the compressive strength of concrete can be affected when they were produced with water of different qualities and sources. The water collected was of different qualities and sources and presented as salt water from Abonema, runoff water from University farm catchment and fresh water from Onumiri Spring water. The chemical compositions of these water qualities were analysed while 48 concrete cubes were produced at a ratio of 1:2:4 using each water quality type. The cubes were cured and crushed at 7, 14, 21 and 28 days with the resulting compressive strength. It was observed that the concrete produced with salt water and run-off water had their compressive strengths gradually increased in 7 days but decreased drastically at 14 and 21days age. However, concrete cubes obtained from fresh water gained appreciable strength with age. With the result of this research, it is recommended that fresh water and water without obvious concrete- inimical substances are used in concrete batching.