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Amylase - 25g

Product Description

Amylase is a starch destroying enzyme which is used when you are fruit wines.

Starch like pectin can cause an unwanted haze in your finished wine. 

If you are making fruit from wine, then you need to add pectolase to break down the pectin. 

If you are making wine from vegetables high in starch, like potato, grain or rice, then you need Amylase.

Add 1tsp per 4.5 litres (1 gallon) of must just before adding the yeast.

Sku: R6332

Number of available units : 0

£1.10
Maximum quantity available reached.

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