| Item # | AD350LB |
| Weight | 1 LBS |
Used to reduce the hazing effect of pectins when making fruit wines or using real fruit in beers or meads. Mix 2 tsp of enzyme powder with cold water and add to 5-6 gallon of must before the start of fermentation. Enzymes denature above approximately 150F.
| Item # | AD350LB |
| Weight | 1 LBS |
