I’ve been thinking about how people here have radically different opinions on the flavor of Soylent from too salty to too sweet and just looking around the forums for posts related I ran across this:
My first batch I used tap water. I didn’t like the salty taste I got. So I got distilled water and like the result much better. Tucson has a fairly high total dissolved solids content. It’s ground water…”
I’ve begun to think that the quality of water used in Soylent is a significant contributing factor to it’s flavor. Not the entire reason people have differing experiences of course, but I’ve noticed that just in small tests and comparing the Soylent I make at home using my dual-filtered (under the sink) hard tap water then distilled water and then tasting the Soylent made at my girlfriend’s house…they’re all slightly but perceptibly different.
For the record I’m a slightly below average taster (tested via blue food coloring method four places on my tongue and averaging them, none in the centerline).
So I propose a community test. Head over to your grocery store and buy a gallon (usually less than a dollar) of Distilled Water and make a batch of Soylent plain, then let it sit for a few hours, sample it and report back. In this way we’re all more likely to have an equal “control” mix, so to speak, to compare to one another.
I’ve noticed that the Soylent (and ALL this is v1.4, btw) made at my place where I have hard water, but double-filtered is sweeter than the softer water at my girlfriend’s house which makes (at least to me) the Soylent there a bit on the salty or at least more neutral side.
I searched around on the forums for some kind of distilled water experiment but didn’t find anything really like a community group experiment.
Anyway, I was just curious to see if people who like v1.4 now still like it when using distilled water and if those that do not like it continue to dislike it.