I'm about to brew some cider, followed by some pale lager from two kits. I've decided to use bottled spring water from a company just up the road from me. They claim on their website that their water is "between ten and twenty times higher in zinc than other popular water brands on the market".
I've heard high levels of zinc would benefit the yeast, which I assume would lead to greater / better fermentation and hence a slightly higher alcohol level in the finished product. Am I right?
Bit of a noob question, but I'm fairly new to brewing