Amylase - 25g [1443]
£2.25
Amylase - 25g
Starch is a component of many of the fruits and vegetables used in country wines and can cause a haze in finished the wine that cannot be removed by classical finings. Amylase is an enzyme that converts starch into sugars (these can also be converted into alcohol) thereby preventing the hazes. You can even add this enzyme to the wine after it has finished fermenting.
The suggested dosage is one teaspoon per gallon.
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