Wannabe
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- Jan 15, 2011
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I've been doing a lot of surfing looking at recipes lately. I have come across a couple of them that call for a small amount of salt, ie 1 tsp per 6 gallon. Since most recipes do not call for it, I know it's not necessary. Anyone have any thoughts on what it might be for or what it might do to wine. Generally it enhances things so I'm assuming that would be what it would be the intent. Just curious. Any ideas?