Magnesium Sulphate
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Magnesium Sulphate is more commonly known as Epsom Salts and has uses in both beer and wine. Magnesium is necessary for some chemical  reactions to take place during the fermentation process.

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 together with the yeast. It can also be used together with other nutrients to ensure a healthy  yeast colony. If you live in a soft water area, then a pinch of  magnesium sulphate in your water will be enough to ensure the correct  reactions take place for a healthy fermentation.

Adding 1 teaspoon of magnesium sulphate in 5 gallon of water  will roughly increase the magnesium ion levels by about 50ppm and the  sulphate levels by about 210ppm.

Mixing both Magnesium Sulphate and Calcium Sulphate together  will make a mixture that when added to a beer will give the character of burton beers. This mixture is usually referred to as Burton Water  Crystals.

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