Using a PPM and pH meter is a great step! The ideal pH for soil grows is 6.0–6.8, so your spring water’s pH of 7.3 will need adjustment. White vinegar and lemon juice can lower pH naturally but aren’t as stable as commercial pH-down products. Start with 1 teaspoon per gallon of water, mix well, and test pH. Adjust in small increments, allowing the water to stabilize for 15-30 minutes before watering. Check runoff pH to ensure it’s within range.

Spring water often has higher mineral content, so test PPM too. Base water PPM should be below 200 to avoid nutrient lockout. After adding nutrients, aim for 300-500 PPM in early veg, 600-900 in late veg, and 1000-1400 in flower.

For more stability, use a commercial pH-down product or buffer your soil with dolomite lime (1-2 tablespoons per gallon). If vinegar or lemon juice works for you, stick with it and monitor regularly. Let me know if you need more help—happy growing! 🌱