enzymes

Wine & Beer Making Chemicals

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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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

Tags: PectinasePectic Enzyme

6828
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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: 90 g

£4.40

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. Dose: 1tps per gallon.
Net Weight: 400 g

£8.69

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