Here’s where it gets meta: the TDS-3 doesn’t tell you what’s in the water—just how much stuff is floating around. That means a reading of 200 ppm could be delicious mineral water or slightly muddy puddle juice. You still need your nose and common sense. But it gives you a starting point for curiosity.
I’ve tested my tap water (around 85 ppm) next to a bottle of Evian (304 ppm) and felt like I’d cracked a code. The Evian is high because it’s full of calcium and magnesium—good for you, but not for making fluffy bread. Low TDS water is better for dough hydration. True story: professional bakers argue about this.
And yes, you can test your wine. A glass of Chianti comes in around 2500 ppm—which is just dissolved sugars, acids, and alcohol. The TDS-3 will register it, and you’ll feel like a sommelier with a science degree.
