enzymes

Wine & Beer Making Chemicals

Harris

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

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

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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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

1333
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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: 1 kg

£19.46

Tags: PectinasePectic Enzyme

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