softened water

I used softened water in my first batch of wine . What problems will this cause ?

fivebk, because yeast needs minerals hard water is considered better but, if you use softened water you might want to add magnesium. A quarter teaspoon magnesium sulfate to 23 liters is what it usually takes.

It really depends on how the water was softened. Usually what they do is add salt, specifically either sodium chloride or potassium chloride. Unless you are softening your water some other way the minerals should still be there, and if you used a kit to make the wine it has yeast food (nitrates and magnesium) added to the concentrate already. If you made it with fruit and followed a recipe that included the addition of nutrient or energizer there really should not be a problem. Mai Tai is correct when she says hard water is better but that is opposed to distilled water which has almost no oxygen in it and no minerals at all. Yeast needs both in the beginning for a healthy fermentation. If you have normally softened water i don't see it making that much of a difference.