Hi Scott, I'm no expert on water, but what I have learned (mostly on podcasts) is that ph is relative to a couple other factors. However, a quick Google search agrees with Ward Chillington. Average rainwater ph is 5.6 which is about perfect for mash conversion and wort. So, your water should be...

It's been a few years... what is your viewpoint on artificial sweeteners now? Back several years ago, i would have agreed with you... now I feel like natural is the way to go now. And figure out a way to sweeten after fermentation is done. Thoughts?

Thinking about making a cider. Like the sound of adding lactose. What ratios did you use... and timeline?