Namely, is it possible to have too much iron in the water for plants? I ask
because our raw well water has 18ppm (yes, 18, not .18). After it has been
let to stand for a while, it turns a real nice caramel color, heh. I am
trying to stay away from having to use R/O water and I have proven to myself
I can't reliably use the water from our filtration system (softened big
time). By default our water is soft, acidic, with a very high iron content
with some tannins. The soft/acidic part I can take care of easily as long
as the iron isn't going to be a killer for me.