Dissolves pectin (long chain protein molecules) that may leave wines cloudy. Can also be used when making fruit wines, both to increase juice yield and help the wine clear properly. Use 3.5 g per 23 litres (about 0.7 g per Imperial gallon). Dissolve in a small amount of cold water and stir into must, juice, or wine. 5 ml (one teaspoon) = approximately 2.8 g.
Size | 20 g, 45 g, 80 g, 250 g, 1 kg |
---|
Related products
-
$2.00 – $14.99
This product helps to prevent oxidation, protects your wine from spoilage and aids in clearing. The product had been used in the wine industry for…
-
$1.99 – $34.99
Preparation of malolactic cultures. Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong ‘apple’ taste apparent…
-
$1.95 – $14.95
Is extracted from seaweed and sold as a powder. It is an excellent general purpose fining agent. But it has to be pre-mixed with wine…