Saint-Yorre is a sparkling water from France. One of the most heavily mineralized bottled waters in the world; extreme sodium-bicarbonate type with a distinctly salty, tangy taste, naturally carbonated.
| Ion | mg/L |
|---|---|
| Calcium (Ca²⁺) | 90 |
| Magnesium (Mg²⁺) | 11 |
| Sodium (Na⁺) | 1708 |
| Chloride (Cl⁻) | 329 |
| Sulfate (SO₄²⁻) | 174 |
| Bicarbonate (HCO₃⁻) | 4774 |
| At a glance | |
|---|---|
| Total of these six minerals | 7086 mg/L |
| Total hardness (as CaCO₃) | 270 mg/L |
| Alkalinity (as CaCO₃) | 3915 mg/L |
| Sulfate-to-chloride ratio | 0.5:1 |
Mineral salts to dissolve in reverse-osmosis or distilled water, calculated by the BrewWaterSolver solver with the most common homebrew salts.
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 5.19 g | 5.48 g |
| Gypsum (CaSO₄) | 3.08 g | 3.26 g |
| Epsom salt (MgSO₄) | 2.04 g | 2.16 g |
| Baking soda (NaHCO₃) | 120.95 g | 127.81 g |
Closest match with these salts; it can't reach Ca 115.7 mg/L vs 90, Cl 135.3 mg/L vs 329, SO4 134 mg/L vs 174 exactly.
Saint-Yorre is sparkling - the salts give you its minerals; carbonate the water yourself (e.g. with a soda maker) for the fizz.
Vichy basin, Auvergne, France. TDS measured by evaporation residue method; ion sum exceeds this since bicarbonate partially decomposes during evaporation.