Adjusting Water pH - Page 2

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
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homeburrero
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#11: Post by homeburrero »

brianl wrote: I do have a .01g scale but I doubt it's accurate to measure anything that low.
I found a while back that a pinch of baking soda was in the 100mg ballpark for me.* So I would add a pinch when I mixed up my usual 3 liter of water (Brita/ZeroWater mix.) It was just easy - my box of Arm and Hammer was right there. Allowing for highly variable pinches, that meant I was adding 15mg/l to 60mg/l of NaCO3 to my water, which seemed acceptable. Added to my peace of mind about copper corrosion, and I doubt it had a noticeable affect on taste. (A big pinch, with 60mg/l of NaCO3 would be ~16mg/l of Na+, which is above the SCAA recommended value of 10mg/l, but not by much. I'm pretty sure I couldn't taste that.)

*By counting 30 of my pinches in a 3.0 gram sample.
Pat
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another_jim
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#12: Post by another_jim »

That does sound very workable.

Personally, i'd still recommend filling the tank or a water jug with calcite gravel (available at aquarium supplies) for hardening, That way you get calcium, rather than sodium, along with your bicarbonates, which does brew slightly better.
Jim Schulman

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#13: Post by MerleApAmber »

Jim Schulman's Insanely Long Water FAQ
/hrmmm...

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damonbowe
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#14: Post by damonbowe »

You can also use an electronic ph adjusting machine, usually used to make alkaline water. The ph is not buffered in these so it will equilibrate over time.

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