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 ?
 
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.
 

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