Well, it's tough to know if it's the same or not, but it sounds like it may be; though my taste experience doesn't sound as extreme as yours. But different people have different taste palates and different thresholds.
I got a RO filtering set up (I figured it was better in the long run than buying it by the gallon. And I use it to mix with StarSan for a more stable solution that will last a long time.) and use the guidance in the primer, for the most part.
https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/
I've tweaked it a bit using this:
http://www.ezwatercalculator.com/ and AJ's and mabrungard's advice on this forum. It's been a bit of a learning process but ultimately the end process is quite simple once you nail it down. It's not like you've got to try to adapt to a constantly changing water chemistry. That would be a pain, for sure.
I have been using 90% RO and 10% tap water. I could use 100% RO but I thought I'd try it this way first. Then I add about 2-3% sauermalz (acidulated malt) to my mash and usually 4 grams of Calc. Chloride to just the mash. That gives me a good overall water profile for the light hybrid type beers I've brewed this way. And I'll make other tweaks as necessary as I brew other beer styles (like maybe dropping the sauermalz if the grain bill gives me the pH I want on it's own). And I bought a pH meter.
The jury's still out but I'm confident (hopeful?) that I'll get good results. And I may try the next brew with 100% RO for comparison.
I understand your frustration here, just be glad you've only brewed 1 gal batches and not 5 gal, as I did! But you don't have to become a chemistry expert to find YOUR solution. Once you get there it will just be a small bit more in the prep of your mash.
I sure hope you figure it out and get some great beer.