magnesium sulfate / epsom salt

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oldwest

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A Lady at the wine makers store sold me some epsom salts ( magnesium sulfate ) ,its supposed to get the fruit to break down better ( I think) . Is anyone familiar with this ?
 

Jovimaple

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I use pectic enzyme to break fruit down pre- and during-fermentation, as well as to clear pectic haze post fermentation. I have not read anybody here recommend using epsom salts in winemaking, but maybe someone else has experience with it.
 

Jovimaple

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I googled it and found this:


"In wine, a small dose of magnesium sulphate acts as a yeast nutrient, providing the necessary food for a strong yeast growth. The dose rate is half teaspoon per 5 litres of wine togetherwith the yeast. It can also be used together with other nutrients to ensure a healthy yeast colony."
 

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