From what i understand, the salt does not dissolve in the ipa. It does dissolve in the 1% water, but theoretically it should "pull" the water out as the salt hydrates.
Nacl works alright for this, but baked epsom salts (mgso4) work much better, and iirc can pull several times their weight of water out of the alcohol, something like 7 molecules of h2o for every molecule of mgs04 when its fully hydrated. Then you just decant off the iso, save the epsom salts, bake them again to dehydrate and your good to go as far as re-using them.
I used to use salt after first hearing about that trick, but soon switched over to dry mgso4 when i figured out how much more effective it is at drying alcohols.
Sodium sulfate, iirc is an even better dehydrating agent, but is a bit harder to get ahold of irl, if you don't mind ordering it off the internet its easy to find and cheap though.
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