| Item # | AD350 |
| Weight | 0.06 LBS |
Used to break down fruit and reduce the hazing effect of pectins when making fruit wines, fruit beers, or meads. Mix 2 tsp of enzyme powder (or 1/2 oz per 5 gallons) with cold water and add to 5-6 gallon of must before the start of fermentation. Store cool, enzymes denature above approximately 150F.
| Item # | AD350 |
| Weight | 0.06 LBS |
