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Help me design better mineral water

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NoCornOrRice

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Hello all,
I am on a quest to build better tasting mineral water. San Pellegrino-ish is my goal. I have all the usual mineral salts from beer brewing. Based on my starting point below, what do you think is my best bet for additions scaled to 18.93L / 5 US gallon Corny keg?

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Mer-man

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San Pellegrino has Burton-level sulfates, moderate sodium and chloride, and moderate carbonates.
Use Bru'n Water or something to check the adjustment amounts, but your prob is the low carbonates.

You can add chalk, but it is notoriously hard to actually get carbonate to dissolve into water. So you won't get the carbonate level you want.

But sulfate and sodium is a good start.
 
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