Tap water here in Vancouver, BC is very soft and I'm wondering how best to get the mineral content up (for taste purposes). https://vancouver.ca/files/cov/water-quality-utility-report-2017.pdf
I measure a TDS of 15 ppm with my cheapo meter which seems inline with what I've read about Vancouver water. pH is apparently ~7.4 after Vancouver's water treatment.
Recently I tried a Calcite/Carbon filter (standard 10"). TDS went to ~75 ppm and I very much liked the results. In particular the sourness problem that I've had over the last 10 years was gone. Unfortunately the TDS dropped over the following week as did the positive effects. I'm guessing the new filter has a lot of initial loose calcite which flushes out in the first few days (though I did pass about 10 minutes of full flow through it prior to usage).
From what I've read here I think the relatively high pH of 7.4 is likely keeping my Calcite filter from releasing much into the water, unlike the case of using one with more acidic RO water.
I'm thinking I'm stuck with this unless going to a full RO system with post re-mineralizing.
Machine is plumbed in btw so no opportunity to easily change source.