The tap water here is highly alkiline which is primarily the result of
Chlorine.
For CS,I draw off the H2O in pails and let sit for approx 24 hrs. to let the
Chlorine dissipate.Then the water is acidic.
This H2O is snow melt from mountain reservoirs,heavily Chlorinated due to
old and deteriorating infrastructure..
When I distill it for CS,it is acidic.
For potable use,after distilling,ie coffee,tea,cooking,etc,I then put in
approx 35 drops of Concentrace minerals per US gallon.This then brings the
pH up to 7+ approx.
Harold
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