enzymes

Wine & Beer Making Chemicals

Harris

Harris Brut Force 40pt

Harris Brut Force
An enzyme that helps yeast access more sugars for fermentation resulting in dryer beers with less calories and carbohydrates. Can be used throughout fermentation, even as a substitute for priming sugar when bottling. Makes beers dryer Reduces carbohydrate level Provides high atenuation
	Capacity: 40pt

£1.60

Harris Glut Gone 15 gal

Harris Glut Gone
An enzyme to remove gluten from beer. Add one phial of Glut Gone at the start of fermentation to significantly reduce gluten to levels below 20ppm in beers brewed with barley and wheat. Sufficient for up to 3 brews
	Capacity: 15 gal

£4.86

Still Spirits

Still Spirits Glucoamylase 25 litres

Still Spirits Glucoamylase
An enzyme that helps yeast access more sugar for fermentation. Breaks down dextrins into simple sugars. Can be used hot, between 50-60°C, or during fermentation, optimumly between 30-35°C. Makes beverages dryer Reduces carbohydrate level
	Capacity: 25 litres

£1.93

Woodshield

4653
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Woodshield Amylase (liquid)
	Capacity: 15ml

£2.97

2507
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Woodshield Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes. Suggested Doses: Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit. Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 30-32 g

£3.00

Tags: PectinasePectic Enzyme

6929
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Woodshield Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes. Dose: 1tps per gallon.
Net Weight: 400 g

£8.69

Delivery
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