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I have been experimenting with a couple of cereal recipes and have been adding 20-20-20, epsom salts, vitamin c and b-vitamins. I only vaguely understand the value of adding these things to my water-yeast-sugar mixture, but would like to know specifically why to add these ingredients (for the yeast of course). One thing I have read is that 20-20-20 does not add nutrition available to the yeast, but boosts the productivity of the yeast and results in a quicker ferment. However, I am not sure about the magnesium sulfate or b vitamins. I am going to do a basic sugar recipe to get my bearings, in a way, and hopefully I can gain insight to the value of adding epsom salts, and so on. Any information would be appreciated. If I should look into anything, I would also appreciate the tip.

The short answer to yeast metabolism requirements is that there is no short answer that will describe what is happening to yeast with regard to yeast nutrients.

That being said I hope this gives you the info yor looking for. If not then I suggest some reading. Here is a decent link on the subject.http://www.scribd.com/doc/6910304/Yeast-Metabolism

20 - 20 - 20 - Nitrogen Source. Yeast need nitrogen to produce the enzymes they need to produce and digest glucose. If Nitrogen is in short supply it gets recycled there by creating a sluggish ferment. Too much will create off flavors. Yes I said produce Glucose. Most sugars we give yeast is not in it's simplest form (Glucose) It is usually more complex sugars such as Sucrose, Maltose, Dextrose, Galactose, etc. The Yeast is able to create enzymes from the Nitrogen compounds that will break the molecular bonds in the large sugar molecules creating a small molecule they can absorb and use as energy. (Glucose) The more simple sugar we can provide in the fermentor the less Nitrogen is used.

MgS04 (Epsom) The Mg is used to allow the yeast to absorb all other nutrients through the cellular walls (transport) Very little is required to provide for new cells and cell growth only.

Vit C - An acid that reduces pH. Yeast will create their own acid in a Citric Acid Cycle to drop the pH of the environment to an optimum level before going into a respiration cycle. If the wash is already at the right pH the yeast will spend less time and energy on doing it themselves.

Vit B - More transport and respiration building blocks. Also used in cell growth.

I see. Thank you for the link; I'll check it out after I post this. From what you have told me, I sense that vit. B and Mg are good for the same purpose. Maybe vitamin B is not so important with the epsom salts. Thanks again.