JASONBROTHER
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Then you can treat it as RO. In fact, Personally I think Tap water is relative to RO water, Its pH will be more stable, so I suggest you use the method I said yesterday, because my method was used to test RO water at the beginning, and I only started to use tap water at present,I think my issue is I am tackling a different problem than other people with ph drift.
Most people have hard water with a lot of bicarbonate in it. They don't need to add any pH Up they only add acid and the bicarbonate in their tap water acts as their base buffer.
My tap water is under 40 PPM so practically RO water. My issue comes from there being no base buffer present naturally. So I need to choose an up-and-down that will compliment each other.
Perhaps citric acid will drift a lot with most people's hard tap water but maybe with the right base buffer mixed in citric acid will work with my water.
It's pretty cheap so I'm going to buy some and test it out at least.
My city water report if curious. Turtle creek. So little sodium.
but believe it or not, tap water is definitely better than RO water, especially the size of fruits.