San Francisco Tap Water (Chloramine)

[Guest guest]

Hey everyone! I'm looking at getting in to making my own kombucha.

I have a question about San Francisco tap water and the chloramine in it.

Is the 3-4 ppm enough to destroy a culture? I've heard that boiling water and

introducing organic materials (like tea) neutralizes it.

House Kombucha, which is one of our most popular brands out here, also says they

use Hetch Hetchy water. But I don't know if they do anything to treat it.

Basically, is there anyone here who uses SF tap water, and do you know how to

ensure that I can make consistently good batches of kombucha using it (if

possible)?