{"id":3765843984437,"title":"Amylase - 25g","handle":"amylase-25g","description":"\u003cp\u003eAmylase is a starch destroying enzyme which is used when you are fruit wines.\u003c\/p\u003e\n\u003cp\u003eStarch like pectin can cause an unwanted haze in your finished wine. \u003c\/p\u003e\n\u003cp\u003eIf you are making fruit from wine, then you need to add pectolase to break down the pectin. \u003c\/p\u003e\n\u003cp\u003eIf you are making wine from vegetables high in starch, like potato, grain or rice, then you need Amylase.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 1tsp per 4.5 litres (1 gallon) of must just before adding the yeast.\u003c\/p\u003e","published_at":"2019-07-20T17:07:31+01:00","created_at":"2019-07-20T17:07:31+01:00","vendor":"Brewbitz Homebrew Shop","type":"","tags":["Style_Chemicals"],"price":110,"price_min":110,"price_max":110,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":29058795962421,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"R6332","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Amylase - 25g","public_title":null,"options":["Default Title"],"price":110,"weight":110,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0257\/5174\/8661\/products\/amylase-25g.jpg?v=1571719057"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/5174\/8661\/products\/amylase-25g.jpg?v=1571719057","options":["Title"],"media":[{"alt":"amylase-25g for sale","id":2056560312373,"position":1,"preview_image":{"aspect_ratio":1.0,"height":529,"width":529,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0257\/5174\/8661\/products\/amylase-25g.jpg?v=1569455319"},"aspect_ratio":1.0,"height":529,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0257\/5174\/8661\/products\/amylase-25g.jpg?v=1569455319","width":529}],"content":"\u003cp\u003eAmylase is a starch destroying enzyme which is used when you are fruit wines.\u003c\/p\u003e\n\u003cp\u003eStarch like pectin can cause an unwanted haze in your finished wine. \u003c\/p\u003e\n\u003cp\u003eIf you are making fruit from wine, then you need to add pectolase to break down the pectin. \u003c\/p\u003e\n\u003cp\u003eIf you are making wine from vegetables high in starch, like potato, grain or rice, then you need Amylase.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 1tsp per 4.5 litres (1 gallon) of must just before adding the yeast.\u003c\/p\u003e"}