water problems?

[Brian Krahmer]

> I don't know about safe to drink but I wouldn't use the water while it
still
> has iron in it. The result will be a metallic taste.

.8ppm doesn't sound like a very high iron content. I think high is
somewhere in the range of 10 - 100.

brian

[Stephen Quintana]

Iron is rated by the U.S. EPA under the National Secondary Drinking
Water Regulations. They are non-enforceable guidelines that may cause
cosmetic effects such as skin or tooth discoloration, or aesthetic
effects, such as taste, odor, or color in drinking water. They
recommend secondary standards to water systems, but they do not require
these water systems to comply with them. (Note: Individual states may
choose to regulate any or all of these as enforcable standards)

The EPA Secondary Standard for Iron is 0.3 mg/L (or PPM).

So, yes, it's safe to drink and cook with. But I don't know the level
of iron that will start affecting taste or color (such as coloring white
clothes, etc.).

Maybe a little more online research is in order.

As far as hardness, it seems like you have very soft water. My city
water supply has a hardness of 37. Does it take a long time to wash
soap off your hands? If so, this is a result of REALLY soft water.

Steve Quintana

Geoff and Esther Shank wrote:
>
> We are buying a new house with spring water and had to have the water
> tested. The test came back positive for coliform and we had to have a UV
> light filter placed. When the filter salesperson retested the water they
> said that we have an Iron content of 0.8, pH of 5.8, a hardness factor of
> 1, and the coliform is gone. They want to sell us more filters to remedy
> these problem areas.
> My questions are: Is this water safe to drink? Is the water safe to
> brew with? and Is the water safe to cook with? Or do I need to buy more
> filtering devices.
> Thanks in advance. Geoff