Search results

I referred a member.

I've had a lab analysis done for my well water and have a full break down. As mentioned before, it makes great wine. PH-7.2 TDS-405 Na- 3 K-1 Ca-83 Mg- 49 Total Hardness (CaCO3)- 412 SO4-S- 2 CO3- 1 HCO3- 428 TA/CaCO3- 351 Here are the numbers from the Ozarka "Natural Spring Water"...

I mainly do fruit wines and use well water, but it is quite hard (TDS 405) with great sucess. But, on a recent batch of Blk Berry using Motrachet yeast, I used Ozarka brand bottled water, marketed as "narural spring water". I made the mistake of not tasting it first and turns out it is softened...

I am looking for some info on how water hardness affects wine. Preferably some numbers showing the thresholds of how hard is too hard and how soft is too soft and the affects of each. I can't seem to find very much info on research into this topic. Any help is greatly appreciated.