After further thought, 139 PPM is a good number. a pass through a chlroince and sediment fitler should make things very nice.
Bonne chance! dr On Mar 12, 12:43 pm, Miroslav Stankovic <[email protected]> wrote: > Thanks doctor. After reading insanely long FAQ, as well as your > suggestion, I now realize that my TDS and PH readings are just part of > the story, and that I will probably need to replenish my RO water with > minerals before filling up the brewing boiler. At the beginning I > will mix RO and tap, but from what I understand now, the ultimate > solution is to disolve some minerals and get proper alkalinity. > I will get some testing kits and try to do calculation, as per their > formulas. > > Thanks everybody again > > Miroslav > > On Mar 11, 5:02 pm, the doctor <[email protected]> > wrote: > > > your concern should be: > > > 1) NOT etching the guts of the machine with straight RO or 'distilled' > > water > > 2) having GOOD TASTING WATER going into your coffee. > > > the water level probe should be your LAST concern. > > > this is from the water experts who present at SCAA each year. AND > > from vendors like Bunn and Fetco > > >http://www.cirqua.com/ -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
