enzymes

Wine & Beer Making Chemicals

Harris

Harris Glut Gone 15 gal
3013
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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
Qty

Woodshield


3810
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Wikipedia
Woodshield
Amylaze
Powerful starch destroying enzyme. Used in wine making to improve flavour and increase clarity.
  • Dosage: 10 drops per gallon
Capacity: 20 gallons
£2.61
Qty

2507
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Wikipedia
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
Qty
Tags: PectinasePectic Enzyme

6828
more...
Wikipedia
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: 90 g
£4.20
Qty

6929
more...
Wikipedia
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: 400 g
£8.69
Qty

1333
more...
Wikipedia
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: 1 kg
£19.46
Qty
Tags: PectinasePectic Enzyme

 

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