Magnesium Sulphate (Epsom Salts)

Used to add sulfate and magnesium ions to brewing water - often used at half the levels of Gypsum. Also accentuates the bitterness of hops, but must be used sparingly. Acts well alongside a yeast nutrient when used in small doses.
 
Magnesium Sulfate is quite often called for in Mead and other wine recipes where the fermentation can sometimes be quite a challenge. There are times when even the hardiest of yeast will have trouble fermenting such sugars. While not an effective nutrient by itself, when
Magnesium Sulfate is combined with a Yeast Nutrient it enhances their effect on the rate of fermentation considerably.
 
DOSAGE: The recommended dosage can vary dramatically from one recipe to the next. If an amount is not specified, we recommend using 1/2 teaspoon for every 20 litres.
 
Brewing salts should be used sparingly to make up for gross deficiencies or overabundance of ions. The concentrations below are for 1 gram dissolved in 1 gallon (3.785 litres) of distilled water.
 
Dissolution of 1g of a salt in your water will result in a different value due to your water's specific mineral content and pH. However, the results should be reasonably close.
 
Concentration at 1g per 3.785L
26 ppm
Mg+2
103 ppm
SO4-2
 
Grams per level teaspoon - 4.5