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Model+	Item Name	Price
21320	Pectolase enzymes for fruit mash The enzyme that breaks down cell structure and break down pectin in fruits. Release the juice and flavor and enhance the juice and flavor yield 10-20%. Eliminates ""pectin fog"" in fruit beverages and simplifies clearing. Add enzyme to a fruit, water and sugar (if applicable) mixture that is less than half of the total fermentation volume and is at a temperature of approximately 50ºC or below. After addition of enzyme leave to stand for 2 hours before topping up to required volume.	12.00SEK Add:
21325	Complete 3 in 1 enzymes (Pectinase, amylase, AG) Complete ezyme is a mixture of 3 enzymes: The Pectolase will break down cell structures and breakdown pectin, the amylase will breakdown starch and the Amyloglucosidase convert dextrins to fermentable sugars. One cannot use this sachet for winemaking because dextrins are needed for the weight of a wine - except for diabetic wine. The main reason for this mixed enzyme sachet is for those who intend to distil. One uses a recipe which includes an element of fruit and an element of starch. He...	16.00SEK Add:
22140	Clearing agent isinglass/gelatine, for 20-25L Clearing agent is made of isinglass and gelatine. These two components work together to clear the wine or mash. Add after fermentation has ceased.	19.00SEK Add: