Must and Wine Enzymes
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Pectic Enzyme (Pectolase)..
Pectic Enzyme (Pectolase)..$2.99 – $13.99
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.
Scottzyme HC$16.99 – $64.99
Scottzyme HC is a blend of assorted enzymes designed to increase yield in apple, pear, stone fruits, and wetter grapes (such as concords). This enzyme will assist in breaking down the fruit you work with to help extract more flavor and juice, as well as improving filterability and overall clarity. This Scottzyme works best in conjunction with PEC5L.
Scottzyme KS$17.49 – $69.99
Scottzyme KS is a specially formulated blend of enzymes, designed to assist in settling and filtration of pretty much anything. KS standing for “Kitchen Sink”, this enzyme is the end-all when it comes to enzymatic preparation of a wine for filtration. This enzyme is best used early in processing, however should never be used before pressing, as the heavy increase in fine solids can clog presses. Many customers have reported very favorable results when used to solve “nightmare” filtrations before bottling.
KS is also used extensively for cider making where it reduces or even eliminates the need to filter the cider at the end of production. Best added right after pressing.
Red or White Wine – 0.25ml / gal.
White Juice – 0.15ml / gal.
Scottzyme Pec5L$10.99 – $64.99
Scottzyme PEC5L is a highly concentrated pectinase blend designed specifically for winemaking. it is used on crushed grapes for easier pressing and higher yields and in juice for improved settling, clarification and filtration. It is also useful for berries, pome and stone fruits. When adding to fruit, it is sometimes beneficial to use in conjunction with Scottzyme HC.
Crushed Grapes – 0.075ml / gal.
Juice – 0.045ml / gal.
Wine – 0.055ml / gal.